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

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 with a dusting of savoury Parm, it's the ultimate comfort meal!

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 Time20 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

/ serving 2 people

350 g

Gnocchi

(Contains Egg, Wheat May contain Milk, Wheat)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Soy, Sulphites, Egg, Fish, Tree nuts, Wheat, Milk)

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

Pepper*

0.13 tsp

Salt*

2 tbsp

Butter*

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Nutrition Values

Calories600 kcal
Fat33 g
Saturated Fat16 g
Carbohydrate60 g
Sugar8 g
Dietary Fiber5 g
Protein15 g
Cholesterol140 mg
Sodium1150 mg
Trans Fat0.5 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.

Utensils

•Large Non-Stick Pan
•Measuring Spoons
•Measuring Cups

Cooking Steps

Cook gnocchi
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.
Prep
2
  • Meanwhile, peel, then finely chop shallot.
  • Halve tomatoes.
Make creamy sauce
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 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.
Finish and serve
4
  • Remove pan from the heat and stir in half the Parmesan. Season with salt and pepper to taste.
  • Divide creamy gnocchi between bowls.
  • Sprinkle remaining Parmesan over top.
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