Gnocchi with Spinach & Grape Tomatoes

🥘 Ingredients

• butter
  2 tbsp
• chili flakes
  ¼ tsp
• cream cheese
  2 tbsp
• garlic powder
  ½ tsp
• gnocchi
  1 unit
• grape tomatoes
  1 c
• panko breadcrumbs
  2 tbsp
• parmesan cheese
  2 tbsp
• shallot
  1 unit
• spinach
  2 c
• veggie stock concentrate
  1 unit
• water
  ⅓ cup

🍳 Cookware

• medium pot
• large pan
• strainer

1. 

   1

   butter panko breadcrumbs garlic powder water veggie stock concentrate cream cheese shallot grape tomatoes spinach gnocchi parmesan cheese chili flakes

   butter: 2 tbsp, panko breadcrumbs: 2 tbsp, garlic powder: ½ tsp, water: ⅓ cup, veggie stock concentrate: 1 unit, cream cheese: 2 tbsp, shallot: 1 unit, grape tomatoes: 1 c, spinach: 2 c, gnocchi: 1 unit, parmesan cheese: 2 tbsp, chili flakes: ¼ tsp
2. 

   2

   Bring a medium pot of salted water to a boil. Wash and dry all produce. Halve the grape tomatoes. Halve, peel, and thinly slice the shallot.
3. 

   3

   Melt the butter in a large pan over medium-high heat. Add the panko breadcrumbs and cook, stirring, until golden and toasted ⏱️ 3 minutes . Stir in half the garlic powder and cook until just fragrant ⏱️ 30 seconds . Turn off heat, transfer to a plate, and season with salt and pepper. Wipe out the pan.
4. 

   4

   Once water is boiling, add the gnocchi to the pot. Cook until tender ⏱️ 4 minutes . Drain using a strainer .
5. 

   5

   While gnocchi cooks, melt the remaining butter in the pan used for panko over medium-high heat. Add the shallot and cook until slightly softened ⏱️ 3 minutes . Stir in the remaining garlic powder and cook until fragrant ⏱️ 30 seconds . Stir in the water, veggie stock concentrate, and cream cheese. Bring to a simmer, stirring, until combined and creamy ⏱️ 3 minutes . Season with salt and pepper.
6. 

   6

   Stir the tomatoes and spinach into the pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened ⏱️ 4 minutes .
7. 7

   Stir the drained gnocchi into the pan with sauce until thoroughly coated, adding water a splash or two at a time as needed. Taste and season with salt and pepper. Divide gnocchi between bowls and top with parmesan cheese. Sprinkle with as much garlic panko as you like. Add a pinch of chili flakes to taste and serve.