Gnocchi Primavera Al Limone
with Baby Broccoli & Grated Parmesan- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Tonight, We're Taking a Trip to the Amalfi Coast Bright, fresh, and irresistibly creamy, our Gnocchi Primavera Al Limone brings the sun-soaked flavors of southern Italy straight to your table. Soft pillowy gnocchi are pan-fried and tossed in a luscious lemon-infused sauce, inspired by the iconic citrus groves of the Campania. Garnished with parmesan and parsley, it’s a simple yet elegant dish that tastes like a vacation to Italy.
Ingredients
1 packet
Leek
1 packet
Gnocchi
(Contains: Gluten, Wheat; May be present: Soy)
1 packet
Baby Spinach Leaves
1 packet
Cream
(Contains: Milk; )
1
Baby Broccoli
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Lemon
1 packet
Parsley
1 sachet
Herb & Mushroom Seasoning
Not included in your delivery
1 drizzle
olive oil
½ cup
water
Nutrition Values
Cooking Steps
• Trim baby broccoli and cut into thirds. Roughly chop parsley. Slice lemon into wedges.Thinly slice leek.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, add the gnocchi and fry, tossing occasionally, until golden, 6-8 minutes. Transfer to a plate. TIP: Add extra oil if the gnocchi sticks to the pan.
• Return frying pan to medium-high heat with a drizzle of olive oil. Add baby broccoli and sliced leek and cook until tender, 4-5 minutes. • Add herb & mushroom seasoning and cook, until fragrant, 1 minute. • Reduce heat to medium-low, add longlife cream (see ingredients), baby spinach leaves and the water and stir, until heated through, 1-2 minutes. • Return gnocchi to the pan and add a generous squeeze of lemon juice, stirring to combine. Season to taste.
• Divide gnocchi Primavera al limone between bowls. • Sprinkle over grated Parmesan cheese and parsley. Enjoy!
