SuperQuick Spanakopita-Inspired Gnocchi with Blistered Tomatoes and Feta

Name: SuperQuick Spanakopita-Inspired Gnocchi with Blistered Tomatoes and Feta
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 2 servings
Ingredients: 350 g Gnocchi; 113 g Baby Tomatoes; 56 g Green Peas; 56 g Baby Spinach; 56 g Yellow Onion, chopped; 7 g Dill; 113 mL Cream; ¼ cup Feta Cheese, crumbled; ¼ cup Parmesan Cheese, shredded; 10 g Cream Sauce Spice Blend; ½ tbsp Oil*; 2 tbsp Unsalted Butter*; 0.13 tsp Salt*; 0.13 tsp Pepper*; 0.13 tsp Sugar*

Description: For this dish, we're harnessing all of the rich flavours of crisp Greek spanakopita into a creamy gnocchi dish. Baby spinach, green peas and rich cream make up a silky sauce that coats pillowy gnocchi, while blistered tomatoes give you an unexpected pop of colour and taste. Ingredients: Gnocchi (mashed potatoes (water, potato flakes, turmeric), flour, dehydrated potato flakes (contains soy monoglycerides, sodium acid pyrophosphate, citric acid), liquid whole egg, water, durum wheat semolina, canola oil, salt, cultured dextrose (contains maltodextrin)) (egg, wheat) • Baby tomatoes • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Green peas • Spinach • Yellow onion • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Dill.

Prep Time: 15

Cook Time: 3

Ingredients

350 g Gnocchi
113 g Baby Tomatoes
56 g Green Peas
56 g Baby Spinach
56 g Yellow Onion, chopped
7 g Dill
113 mL Cream
¼ cup Feta Cheese, crumbled
¼ cup Parmesan Cheese, shredded
10 g Cream Sauce Spice Blend
½ tbsp Oil*
2 tbsp Unsalted Butter*
0.13 tsp Salt*
0.13 tsp Pepper*
0.13 tsp Sugar*

Instructions

Halve tomatoes. Add tomatoes, 1/2 tbsp (1 tbsp) oil and 1/8 tsp (1/4 tsp) sugar to an unlined baking sheet. Season with salt and pepper. Toss to coat. Broil in the top of the oven until lightly charred and tender, 4-6 min.
Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp (4 tbsp) butter. Swirl pan until melted, 30 sec. Add gnocchi, onions and peas. Season with salt and pepper. Cook, stirring often, until softened and lightly golden, 2-4 min. Sprinkle Cream Sauce Spice Blend over top. Stir to mix.
Add cream and 1 cup (1 1/2 cups) water. Stir to mix. Bring to a boil over high. Cook, stirring often until gnocchi is soft and sauce thickens slightly, 3-4 min. Meanwhile, using scissors, roughly snip spinach in its bag. Remove gnocchi from heat. Add spinach and Parmesan. Season with salt and pepper. Stir to mix.
Divide gnocchi between bowls. Top with blistered tomatoes and feta. Using scissors, snip dill over top.