Parmesan Pan-Fried Gnocchi
with Spinach and Peas
Golden pan-fried gnocchi add a delicious twist to a classic Alfredo! Rich cream and savoury Parmesan make a luscious sauce for this vegetarian supper.
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.
Ingredients
56 g
Green Peas
56 g
Baby Spinach
56 mL
Cream
(Contains: Milk)
43 g
Cream Cheese
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 tsp
Chili Flakes
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat)
1 unit(s)
Shallot
350 g
Gnocchi
(Contains: Wheat)
1 unit(s)
Zucchini
½ tsp
Garlic Salt
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
½ tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Peel, then finely chop shallot. Roughly chop spinach.Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Stir together cream, cream cheese, Cream Sauce Spice Blend and half the Parmesan in a medium bowl. Add 1/2 cup (1 cup) warm water. Season with pepper, then whisk to combine. Set aside.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter, then gnocchi and 2 tbsp water. (NOTE: For 4 ppl, cook gnocchi in 2 batches, using 1 tbsp butter and 2 tbsp water per batch.) Cover and cook until softened, 3-4 min. When gnocchi is soft, uncover and cook, stirring occasionally, until golden-brown all over, 3-4 min. Transfer to a plate, then cover to keep warm.
Return the pan to medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini and peas. Cook, stirring often, until tender-crisp, 3-4 min.Add shallots. Cook, stirring often, until fragrant, 2 min.Season with salt and pepper.
Add sauce mixture and spinach to the pan with veggies. Cook, stirring occasionally, until sauce thickens slightly, 1-3 min. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
Add gnocchi to the pan with sauce, then toss to coat. Divide gnocchi between plates. Sprinkle remaining Parmesan over top. Sprinkle with chili flakes, to taste.
