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 off with a dusting of savoury parm for the ultimate comfort meal!
Allergènes:
Blé
•Lait
Produit dans un établissement 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.
Durée de préparation20 minutes
Temps de cuisson5 minutes
DifficultéMoyen
Ingrédients
quantité par portion
350 g
Gnocchis
(Contient: Blé Peut contenir : Lait)
¼ tasse(s)
Pesto de tomates séchées au soleil
(Contient: Lait Peut contenir : Soya, Sulfites)
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
Sel*
0.13 cc
Poivre*
Ustensiles
•Grande poêle antiadhésive
•Cuillères à mesurer
•Verre doseur
Instructions
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.
