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Parmesan Pan-Fried Gnocchi and Chicken
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Parmesan Pan-Fried Gnocchi and Chicken

Parmesan Pan-Fried Gnocchi and Chicken

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.

Allergens:
Sulphites
Wheat
Milk

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

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

350 g

Gnocchi

(Contains Sulphites, Wheat)

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

Shallot

1 unit

Zucchini

½ tsp

Garlic Salt

310 g

Chicken Breast Tenders

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Pepper*

½ tbsp

Oil*

0.06 tsp

Salt*

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Nutrition Values

Calories583 kcal
Energy (kJ)2438 kJ
Fat20 g
Saturated Fat11 g
Carbohydrate84 g
Sugar5 g
Dietary Fiber6 g
Protein13 g
Cholesterol52 mg
Sodium0 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

Instructions

Prep veggies and sauce
1

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.

Cook chicken and pan-fry gnocchi
2

Pat chicken dry with paper towels. Season with salt and pepper.Heat a large non-stick pan over medium high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Transfer chicken to a plate. Reduce heat to medium. 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 gnocchi softens, 3-4 min. When gnocchi is soft, uncover and cook, stirring occasionally, until golden-brown all over, 3-4 min. Transfer gnocchi to a plate, then cover to keep warm.

Cook veggies
3

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.

Cook sauce
4

Add sauce 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.

Finish and serve
5

Add gnocchi to the pan with sauce, then toss to coat. Divide gnocchi between plates. Top with chicken.Sprinkle remaining Parmesan over top. Sprinkle with chili flakes, to taste.

6

If you've opted to add chicken tenders, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Transfer chicken to a plate. Use the same pan to cook gnocchi in step 2.

7

Top final plates with chicken.