SuperQuick Oven-Roasted Gnocchi
with Blistered Tomatoes, Zucchini and Corn
Ingredients: Gnocchi (mashed potatoes (water, potato flakes, turmeric), durum wheat semolina, canola oil, salt) (wheat) • Zucchini • Baby tomatoes • Thaw-friendly corn (corn, modified vinegar) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Spinach • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
350 g
Gnocchi
(Contains: Wheat May contain traces of: Milk)
1 unit(s)
Zucchini
56 mL
Cream
(Contains: Milk)
113 g
Baby Tomatoes
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
113 g
Corn Kernels
3 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Milk, Tree nuts, Wheat, Mustard, Peanuts, Sesame, Soy)
½ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
56 g
Baby Spinach
Not included in your delivery
2 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425˚F.
- Wash and dry all produce.
- To a parchment-lined baking sheet, add gnocchi and 2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 2 tbsp oil per sheet.) Toss to combine.
- Roast in the middle of the oven for 8-10 min, until tender and lightly golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven.)
- Cut zucchini in half, then into 1/4-inch moons.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add corn, tomatoes and zucchini. Cook for 4-5 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- To the pan with veggies, add half the Smoked Paprika-Garlic Blend (use all for 4 servings). Cook for 30 sec, stirring constantly, until veggies are coated.
- Add pesto, cream and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring occasionally, until slightly thickened.
- Season with salt and pepper.
- Remove the pan from heat.
- Add gnocchi and spinach. Stir for 1 min, until gnocchi is coated and spinach is wilted.
- Divide gnocchi between plates.
- Sprinkle goat cheese over top.
