Quick Creamy Tuscan-Inspired 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!
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
350 g
Gnocchi
(Contains Egg, Wheat May contain Milk, Wheat)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites, Egg, Fish, Tree nuts, Wheat, Milk)
56 mL
Cream
(Contains Milk)
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
113 g
Baby Tomatoes
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Shallot
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
2 tbsp
Butter*
Nutrition Values
Utensils
Cooking Steps
- 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.
