Gnocchi w/Spinach & Grape Tomatoes Source: Hello Fresh Course: Main Cuisine: Italian Food Group: Pasta Serves: 2 |
|
Ingredients
| 1/2 pound(s) Gnocchi |
| 8 ounce Baby Spinach |
| 6 ounce Grape Tomatoes |
| 1/3 cup(s) Panko breadcrumbs |
| 2 teaspoon(s) Garlic Powder |
| 3 tablespoon(s) Butter (divided) |
| 1/4 cup(s) Stock Concentrate (Veggie or Chicken) |
| 3 ounce Cream Cheese (softened) |
| 1/3 cup(s) Water |
| Shredded Parmesan or Romano Cheese |
| EVOO, Salt, Pepper, and Red Pepper Flakes |
Instructions
1. Bring a medium pot of salted water to boil. 2. Melt 1 1/2 TBL butter in medium pan over medium heat, add panko, cook and stir until golden brown and toasted, stirring in 3/4 tsp of garlic powder during toasting, salt & pepper to taste. Transfer to plate 3. Once water boils, cook gnocchi according to package instructions, drain and set aside. 4. Melt 1 1/2 TBL butter in pan used for panko, add remaining garlic powder, stir until fragrant. Gradually add in water, stock concentrate, and cream cheese, simmering until combined and creamy. 5. Halve grape tomatoes and stir into pan with sauce, adding the baby spinach, and cook (covered) until tomatoes have softened and spinach is wilted, 4-5 minutes. 6. Stir drained gnocchi into pan with sauce, and fold until thoroughly coated. Taste and season with salt and pepper. 7. Divide servings between bowls, and top with shredded cheese, toasted panko and pepper flakes to taste. |
Notes: |