Quick Creamy Tuscan-Inspired Gnocchi
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Quick Creamy Tuscan-Inspired Gnocchi

with Sun-dried Tomato Pesto and Parmesan

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:
Egg
Wheat
Milk

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

Preparation Time15 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

serving amount

350 g

Gnocchi

(Contains Egg, Wheat)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain 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)

Shallot

1 unit(s)

Chicken Broth Concentrate

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Butter*

(Contains Milk)

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Nutrition Values

Calories650 kcal
Fat33 g
Saturated Fat14 g
Carbohydrate72 g
Sugar10 g
Dietary Fiber6 g
Protein18 g
Cholesterol140 mg
Sodium1400 mg
Trans Fat1 g
Potassium800 mg
Calcium200 mg
Iron6.5 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

Large Non-Stick Pan
Measuring Spoons

Instructions

1
  • Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter and swirl the pan to melt. Add gnocchi and cook, stirring occasionally, until golden-brown, 6-7 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 (2 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 (1 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, 1-2 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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