Parmesan Pan-Fried Gnocchi and Sausage

Name: Parmesan Pan-Fried Gnocchi and Sausage with 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; 2 unit(s) Cream Cheese; ¼ cup Parmesan Cheese, shredded; 1 tsp Chili Flakes; 1 tbsp Cream Sauce Spice Blend; 1 unit(s) Shallot; 1 unit(s) Zucchini; 250 g Mild Italian Sausage, uncased; 0.13 tsp Pepper*; ½ tbsp Oil*; 1 tbsp Unsalted Butter*; 0.13 tsp Salt*

with Spinach and Peas

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Golden, pan-fried gnocchi add a delicious twist to classic Alfredo! Rich cream, sausage and savoury Parmesan come together to make a luscious sauce for this sumptuous 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) • Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, water) • 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, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chili flakes.

Tags:

Optional Spice

Allergens:

Egg

•Wheat

•Milk

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

(Contains: Egg, Wheat May contain traces of: Milk, Wheat)

56 g

Green Peas

56 g

Baby Spinach

56 mL

Cream

(Contains: Milk)

2 unit(s)

Cream Cheese

(Contains: Milk)

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

1 tsp

Chili Flakes

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

1 tbsp

Cream Sauce Spice Blend

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

1 unit(s)

Shallot

1 unit(s)

Zucchini

250 g

Mild Italian Sausage, uncased

(May contain traces of: Mustard, Soy, Wheat, Egg, Milk)

Not included in your delivery

0.13 tsp

Pepper*

½ tbsp

Oil*

1 tbsp

Unsalted Butter*

(Contains: Milk)

0.13 tsp

Salt*

Nutrition Values

Calories960 kcal

Fat47 g

Saturated Fat22 g

Carbohydrate94 g

Sugar14 g

Dietary Fiber10 g

Protein42 g

Cholesterol155 mg

Sodium2090 mg

Trans Fat1 g

Potassium1650 mg

Calcium300 mg

Iron6 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

PDF

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 the pan is hot, add 1 tbsp butter, then gnocchi and 2 tbsp water. (NOTE: For 4 ppl, cook 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 the pan is hot, add 1/2 tbsp (1 tbsp) oil, then sausage, zucchini and peas. Cook, breaking up sausage and stirring often for 3-4 min, then add shallots.
Continue to cook until veggies have softened and sausage is cooked through, 2-3 min.**
Season with salt and pepper.

Add sauce mixture and spinach to the pan with sausage and veggies. Cook, stirring occasionally, until sauce thickens slightly, 1-3 min.
Season with salt and pepper.

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

If you've opted to add sausage, when the pan is hot, add 1/2 tbsp (1 tbsp) oil, then sausage, zucchini and peas. Cook, breaking up sausage and stirring often for 3-4 min, then add shallots. Continue to cook until veggies have softened and sausage is cooked through, 2-3 min.** Follow the rest of the recipe as written.