One-Pan Creamy Cheeseburger Gnocchi

Name: One-Pan Creamy Cheeseburger Gnocchi with Cheddar, Tomatoes and Crispy Shallots
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 250 g Ground Beef; 350 g Gnocchi; 1 unit(s) Tomato; 1 unit(s) Green Onion; 28 g Crispy Shallots; ¼ cup Cheddar Cheese, shredded; 56 mL Cream; 1 unit(s) Cream Cheese; 4 g Dill-Garlic Spice Blend; 3.75 g Beef Stock Powder; ¼ cup Milk*

with Cheddar, Tomatoes and Crispy Shallots

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Allergens:

Wheat

•Egg

•Milk

•Sulphites

•Soy

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time2 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Ground Beef

350 g

Gnocchi

(Contains: Wheat, Egg May contain traces of: Fish, Gluten, Milk, Mustard, Soy, Sulphites, Crustaceans)

1 unit(s)

Tomato

1 unit(s)

Green Onion

28 g

Crispy Shallots

(Contains: Wheat May contain traces of: Gluten)

¼ cup

Cheddar Cheese, shredded

(Contains: Milk)

56 mL

Cream

(Contains: Milk)

1 unit(s)

Cream Cheese

(Contains: Milk)

4 g

Dill-Garlic Spice Blend

(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

3.75 g

Beef Stock Powder

(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

Not included in your delivery

¼ cup

Milk*

Nutrition Values

Calories880 kcal

Fat44 g

Saturated Fat23 g

Carbohydrate83 g

Sugar11 g

Dietary Fiber6 g

Protein44 g

Cholesterol145 mg

Sodium1400 mg

Trans Fat1 g

Potassium1150 mg

Calcium225 mg

Iron5 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

•Slotted Spoon

•Measuring Spoons

•Measuring Cups

Cooking Steps

Wash and dry all produce.
Thinly slice green onions, keeping white and green parts separate.
Heat a large non-stick pan over medium.
When hot, add beef to the dry pan. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with half the stock powder (use all for 4 servings).
Stir in green onion whites. Cook for 1 min, stirring occasionally, until onions are soft. Remove from heat.
Using a slotted spoon, transfer beef-onion mixture to a plate.
Drain all but 1 tbsp (2 tbsp) of fat in the pan.

Meanwhile, cut tomatoes into 1/4-inch pieces.
Reheat the pan with reserved fat over medium-high.
Add gnocchi. Cook for 7-8 min, turning gnocchi often, until golden. (TIP: Don't crowd the pan; cook gnocchi in 2 batches for 4 servings. Instead of reserved fat, use 1 tbsp oil per batch.)
Transfer gnocchi to the plate with beef.

Reduce heat to medium-low.
To the pan, add cream, cream cheese, Dill-Garlic Spice Blend, 1/4 cup (1/2 cup) milk and 2 tbsp (1/4 cup) water. Bring sauce to a simmer. Once simmering, cook for 2-4 min, stirring occasionally, until cream cheese has melted and sauce thickens.