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Quick Creamy Tuscan Gnocchi

with Sun-dried Tomato Pesto and Parmesan

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Soft and buttery gnocchi pillows are gently simmered in a full-flavoured cream sauce with tangy sun-dried tomato pesto and fresh spinach. Finished off with a dusting of savoury parm for the ultimate comfort meal!

Allergens:
Wheat
•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time20 minutes
Cooking Time5 minutes
DifficultyMedium
serving amount

350 g

Gnocchi

(Contains: Wheat May contain traces of: Milk)

¼ cup

Sun-Dried Tomato Pesto

(Contains: Milk May contain traces of: Soy, Sulphites)

56 mL

Cream

(Contains: Milk)

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

113 g

Baby Tomatoes

1 unit(s)

Chicken Broth Concentrate

1 unit(s)

Shallot

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories500 kcal
Fat22 g
Saturated Fat9 g
Carbohydrate60 g
Sugar8 g
Dietary Fiber5 g
Protein15 g
Cholesterol110 mg
Sodium1150 mg
Trans Fat0.1 g
Potassium750 mg
Calcium175 mg
Iron5.5 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.
•Large Non-Stick Pan
•Measuring Spoons
•Measuring Cups

Cooking Steps

1
  • Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter and swirl the pan to melt. Add gnocchi and cook, stirring occasionally, until golden-brown, 7-8 min.
  • Transfer gnocchi to a plate and set aside.
2
  • Meanwhile, peel, then finely chop shallot.
  • Halve tomatoes.
3
  • Reheat the same large non-stick pan over medium. When hot add 1 tbsp butter, then shallot and tomatoes.
  • Cook stirring occasionally until tomatoes have burst and shallot has softened, 2-3 min.
  • Season with salt and pepper, then stir to combine.
  • Add sun-dried tomato pesto and cook until fragrant, 1 min.
  • Add heavy cream, broth concentrate and 1/2 cup water. Bring to a boil over high heat. Once boiling, reduce heat to medium. Add gnocchi and spinach and cook until sauce has reduced slightly, 2-3 min.
4
  • Remove pan from the heat and stir in half the parmesan. Season with salt and pepper to taste.
  • Divide creamy Tuscan gnocchi between bowls.
  • Sprinkle remaining parmesan over top.
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