Parmesan Pan-Fried Gnocchi
with Spinach and Peas
Golden pan-fried gnocchi add a delicious twist to a classic Alfredo! Rich cream, cream cheese and savoury Parmesan make a luscious sauce for this vegetarian supper.
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.
Ingredients
56 g
Green Peas
1 tsp
Chili Flakes
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
50 g
Shallot
200 g
Zucchini
½ tsp
Garlic Salt
350 g
Gnocchi
(Contains Wheat)
56 g
Baby Spinach
56 mL
Cream
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
43 g
Cream Cheese
(Contains Milk)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
½ tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Peel, then finely chop shallot. Roughly chop spinach. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Stir together cream, cream cheese, Cream Sauce Spice Blend and half the Parmesan in a medium bowl. Add 1/2 cup warm water (dbl for 4 ppl). Season with pepper, then whisk to combine. Set aside.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter, then gnocchi and 2 tbsp water. (NOTE: For 4 ppl, cook gnocchi in 2 batches, using 1 tbsp butter and 2 tbsp water per batch.) Cover and cook until gnocchi softens, 3-4 min. When gnocchi is soft, uncover and cook, stirring occasionally, until golden-brown all over, 3-4 min. Transfer gnocchi to a plate, then cover to keep warm.
Return the pan to medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini and peas. Cook, stirring often, until tender-crisp, 3-4 min. Add shallots. Cook, stirring often, until fragrant, 2 min.Season with salt and pepper.
Add sauce and spinach to the pan with veggies. Cook, stirring occasionally, until sauce thickens slightly, 1-3 min. Season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper.
Add gnocchi to the pan with sauce, then toss to coat. Divide gnocchi between plates. Sprinkle remaining Parmesan over top. Sprinkle with chili flakes, to taste.
