Parmesan Pan-Fried Gnocchi

Name: Parmesan Pan-Fried Gnocchi with Shrimp, Spinach and Peas
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 350 g Gnocchi; 56 g Green Peas; 56 g Baby Spinach; 56 mL Cream; ¼ cup Parmesan Cheese, shredded; 4 g Chili Flakes; 10 g Cream Sauce Spice Blend; 1 unit(s) Shallot; 1 unit(s) Zucchini; 1 unit(s) Cream Cheese; 285 g Shrimp; 0.13 tsp Pepper*; ½ tbsp Oil*; 1 tbsp Butter*; 0.13 tsp Salt*

with Shrimp, Spinach and Peas

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This golden pan-fried gnocchi topped with succulent shrimp is a delicious twist to classic Alfredo. Rich cream and savoury Parmesan come together to make a luscious sauce for this supper.

Ingredients: Gnocchi (mashed potatoes (water, potato flakes, turmeric), flour, dehydrated potato flakes (contains soy monoglycerides, sodium acid pyrophosphate, citric acid), liquid whole egg, water, durum wheat semolina, canola oil, salt, cultured dextrose (contains maltodextrin)) (egg, wheat) • Shrimp • Zucchini • Green peas • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chili flakes.

Tags:

Spicy

Allergens:

Wheat

•Egg

•Milk

•Shrimp

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 Time30 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

350 g

Gnocchi

56 g

Green Peas

56 g

Baby Spinach

56 mL

Cream

¼ cup

Parmesan Cheese, shredded

4 g

Chili Flakes

10 g

Cream Sauce Spice Blend

1 unit(s)

Shallot

1 unit(s)

Zucchini

1 unit(s)

Cream Cheese

285 g

Shrimp

Not included in your delivery

0.13 tsp

Pepper*

½ tbsp

Oil*

1 tbsp

Butter*

0.13 tsp

Salt*

Nutrition Values

Calories820 kcal

Fat34 g

Saturated Fat18 g

Carbohydrate89 g

Sugar12 g

Dietary Fiber9 g

Protein41 g

Cholesterol265 mg

Sodium2330 mg

Trans Fat1 g

Potassium1350 mg

Calcium300 mg

Iron4.5 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

•Whisk

•Medium Bowl

•Measuring Cups

•Large Non-Stick Pan

•Measuring Spoons

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.
In a medium bowl, stir together cream, cream cheese, Cream Sauce Spice Blend and half the Parmesan. 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.
When hot, add 1 tbsp butter, then gnocchi and 2 tbsp water. (NOTE: For 4 servings, cook in 2 batches, using 1 tbsp butter and 2 tbsp water per batch.) Cover and cook for 3-4 min, until softened.
When gnocchi is soft, uncover and cook for 3-4 min, stirring occasionally, until golden all over.
Transfer to a plate, then cover to keep warm.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Heat the same pan over medium high.
When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** 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 for 3-4 min, stirring often, until tender-crisp.
Add shallots. Cook for 2 min, stirring often, until fragrant.
Season with salt and pepper.

To the pan with veggies, add sauce mixture and spinach. Cook for 1-3 min, stirring occasionally, until sauce thickens slightly.
Season with salt and pepper.

Add gnocchi to the pan with sauce, then toss to coat.
Divide gnocchi between bowls. Top with shrimp.
Sprinkle remaining Parmesan over top.
Sprinkle with chili flakes, if you like.

If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat the same pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** Transfer to a plate, then cover to keep warm. Use the same pan to cook veggies in step 3.