Gnocchi with Spinach & Tomatoes topped with Garlic Butter Br

• servings: 2 servings
• total time: 20 minutes

Ingredients

2 * 4 ounce Heirloom Grape Tomatoes

2 * 1 teaspoon Garlic Powder

2 * 4 tablespoon Cream Cheese

2 * 5 ounce Baby Spinach

2 * 1 teaspoon Chili Flakes

2 * ¼ cup Panko Breadcrumbs

2 * 8.8 ounce Gnocchi

2 * 1 unit Veggie Stock Concentrate

2 * ¼ cup Parmesan Cheese

2 * 2 tablespoon Butter

2 * Salt

2 * Pepper

Directions

• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Halve tomatoes.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. • Stir in half the garlic powder (you’ll use the rest later) and cook until just fragrant, 30 seconds. • Turn off heat; transfer to a plate and season with salt and pepper. Wipe out pan.

• Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. • Drain and set aside.

• While gnocchi cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for panko over medium-high heat. Add remaining garlic powder and cook until fragrant, 30 seconds. • Stir in 1⁄3 cup water (½ cup for 4), stock concentrate, and cream cheese. Bring to a simmer, stirring, until combined and creamy, 2-3 minutes. Season with salt and pepper.

• Stir tomatoes and spinach into pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened, 3-4 minutes.

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

Nutrition

• Calories: 540 kcal
• Total Fat: 26 g
• Saturated Fat: 17 g
• Cholesterol: 65 mg
• Sodium: 1320 mg
• Total Carbohydrate: 66 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 13 g