Quick Creamy Tuscan-Inspired Gnocchi
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Quick Creamy Tuscan-Inspired Gnocchi

Quick Creamy Tuscan-Inspired Gnocchi

Serves 2 | with Sun-dried Tomato Pesto and Parmesan

Soft and buttery gnocchi pillows are gently simmered in a full-flavoured cream sauce with tangy sun-dried tomato pesto and fresh spinach. Finished off with a dusting of savoury parm for the ultimate comfort meal!

Tags:
Quick
Allergens:
Egg
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

serving amount

350 g

Gnocchi

(Contains Egg, Wheat)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Soy, Sulphites)

56 mL

Cream

(Contains Milk)

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

113 g

Baby Tomatoes

1 unit(s)

Chicken Broth Concentrate

1 unit(s)

Shallot

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories600 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate72 g
Sugar10 g
Dietary Fiber6 g
Protein18 g
Cholesterol125 mg
Sodium1400 mg
Trans Fat0.4 g
Potassium800 mg
Calcium200 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Measuring Spoons
Measuring Cups

Instructions

Cook gnocchi
1

Before starting, wash and dry all produce. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter and swirl the pan to melt. Add gnocchi and cook, stirring occasionally, until golden-brown, 7-8 min. • Transfer gnocchi to a plate and set aside.

Prep
2

Meanwhile, peel, then finely chop shallot. • Halve tomatoes.

Make creamy sauce
3

Reheat the same large non-stick pan over medium. When hot add 1 tbsp butter, then shallot and tomatoes. • Cook, stirring occasionally, until tomatoes have burst and shallot has softened, 2-3 min. • Season with salt and pepper, then stir to combine. • Add sun-dried tomato pesto and cook until fragrant, 1 min. • Add cream, broth concentrate and 1/2 cup water. Bring to a boil over high heat. Once boiling, reduce heat to medium. Add gnocchi and spinach and cook until sauce has reduced slightly, 2-3 min.

Finish and serve
4

Remove pan from the heat and stir in half the Parmesan. Season with salt and pepper to taste. • Divide creamy gnocchi between bowls. • Sprinkle remaining Parmesan over top.

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