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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
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.
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 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. Top with chicken.Sprinkle remaining Parmesan over top. Sprinkle with chili flakes, to taste.
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.
Top final plates with chicken.
