Tomato Cream Mushroom Gnocchi
with spinach and Parmesan cheese
Prep & Cook Time: 60+ min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat, Soy
Chef
Jimmy Cababa
In Your Box (serves 2)
- 1 Shallot
- ¼ tsp. Red Pepper Flakes
- 2 Garlic Clove
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½ oz. Seasoned Croutons
- 2 Tbsp. Tomato Paste
- 2 oz. Baby Spinach
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1 oz. Grated Parmesan
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12 oz. Precooked Gnocchi
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4 oz. Light Cream
- 10 oz. Cremini Mushrooms
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories631
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Carbohydrates81g
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Fat27g
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Protein19g
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Sodium1265mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare The Ingredients
Quarter mushrooms. Coarsely chop spinach Mince garlic Peel and halve shallot. Slice halves into thin strips. Lightly crush croutons in the bag.
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2 Cook The Pasta
In a large nonstick pan over high heat, add 1 TB olive oil. Add gnocchi and cook until heated through and browned, 4-5 minutes.
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3 Cook The Vegetables
Add mushrooms, spinach, shallot, garlic and 1 tsp olive oil to the pan. Stir occasionally until browned, 3-4 minutes. Stir in cream, half the parmesan, and ¼ cup water. Bring to a simmer and remove from heat.
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4 Finish The Dish
Plate dish as pictured on front of card topping with remaining parmesan and seasoned croutons.. Bon appétit!
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