Gnocchi with Spinach & Tomatoes

🥘 Ingredients

• Parmesan Cheese
  6 tbsp
• butter
  4 tbsp
• chili flakes
  1 tsp
• cream cheese
  1/2 c
• garlic powder
  2 tsp
• gnocchi
  17.6 oz
• grape tomatoes
  8 oz
• panko breadcrumbs
  ½ cup
• pepper
• salt
• spinach
  10 oz
• veggie stock concentrate
  2 unit
• water
  ⅓ cup

🍳 Cookware

• medium pot
• large pan
• strainer

1. 

   1

   Bring a medium pot of water to a boil; season generously with salt . Wash and dry produce. Halve grape tomatoes .

   salt, grape tomatoes: 8 oz
2. 

   2

   Melt butter in a large pan over medium-high heat. Add panko breadcrumbs and cook, stirring, until golden and toasted ⏱️ 3 minutes . Stir in half the garlic powder (you’ll use the rest later) and cook until fragrant ⏱️ 30 seconds . Turn off heat; transfer to a plate and season with pepper . Wipe out pan.

   butter: 4 tbsp, panko breadcrumbs: ½ cup, garlic powder: 2 tsp, pepper
3. 

   3

   Once water is boiling, add gnocchi to pot. Cook, stirring occasionally, until tender ⏱️ 4 minutes . Drain using a strainer and set aside.

   gnocchi: 17.6 oz
4. 

   4

   While gnocchi cooks, melt 1 TBSP butter in pan used for panko over medium-high heat. Add remaining garlic powder and cook until fragrant ⏱️ 30 seconds . Stir in water (½ cup for 4 servings), veggie stock concentrate , and cream cheese . Bring to a simmer and cook, stirring, until combined and creamy ⏱️ 3 minutes . Season with salt and pepper.

   water: ⅓ cup, veggie stock concentrate: 2 unit, cream cheese: 1/2 c
5. 

   5

   Stir spinach and tomatoes into pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened ⏱️ 4 minutes .

   spinach: 10 oz
6. 

   6

   Stir drained gnocchi into pan with sauce until thoroughly coated. TIP: If needed, add a splash or two of water until gnocchi is coated in a creamy sauce. Taste and season with salt and pepper. Divide gnocchi between bowls and top with Parmesan Cheese . Sprinkle with as many garlic butter breadcrumbs as you like. Add a pinch of chili flakes to taste and serve.

   Parmesan Cheese: 6 tbsp, chili flakes: 1 tsp