Quick Tuscan 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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
350 g
Gnocchis
(Contient Oeuf, Blé Peut contenir Lait, Blé)
¼ tasse(s)
Pesto de tomates séchées au soleil
(Contient Lait Peut contenir Soya, Sulfites, Oeuf, Poisson, Noix, Blé, Lait)
56 ml
Crème
(Contient Lait)
56 g
Jeunes épinards
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
113 g
Petites tomates
1 pièce(s)
Concentré de bouillon de poulet
1 pièce(s)
Échalote
Pas inclus dans votre livraison
0.13 cc
Poivre*
0.13 cc
Sel*
2 cs
Beurre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.
- Meanwhile, peel, then finely chop shallot.
- Halve tomatoes.
- 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.
- 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.