Gnocchi with Spinach & Tomatoes

🥘 Ingredients

• butter
  2 Tbsp
• cream cheese
  4 oz
• garlic powder
  1 tsp
• gnocchi
  1 lb
• grape tomatoes (halved)
  1 c
• panko breadcrumbs
  ½ cup
• pepper
  pinch
• salt
  pinch
• spinach
  2 c
• veggie stock concentrate
  1 unit

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Bring a medium pot of salted water to a boil. Halve grape tomatoes .

   grape tomatoes: 1 c (halved)
2. 

   2

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

   butter: 2 Tbsp, panko breadcrumbs: ½ cup, garlic powder: 1 tsp, salt: pinch, pepper: pinch
3. 

   3

   Once water is boiling, add gnocchi to pot. Cook, stirring occasionally, until tender ⏱️ 4 minutes . Drain and set aside.

   gnocchi: 1 lb
4. 

   4

   While gnocchi cooks, melt remaining butter in pan over medium-high heat. Add remaining garlic powder and cook until fragrant ⏱️ 30 seconds . Stir in water{⅓%cup}, veggie stock concentrate , and cream cheese . Bring to a simmer and cook, stirring, until combined and creamy ⏱️ 3 minutes . Season with salt and pepper.

   veggie stock concentrate: 1 unit, cream cheese: 4 oz
5. 

   5

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

   spinach: 2 c
6. 

   6

   Stir drained gnocchi into pan with sauce until thoroughly coated.