Step-by-Step Guide to Make Award-winning Spinach Gnocchi w/ Heirloom Tomatoes

Hello everybody, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, How to Prepare Any-night-of-the-week Spinach Gnocchi w/ Heirloom Tomatoes. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Spinach Gnocchi w/ Heirloom Tomatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spinach Gnocchi w/ Heirloom Tomatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spinach Gnocchi w/ Heirloom Tomatoes is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Spinach Gnocchi w/ Heirloom Tomatoes estimated approx 25 min.

To begin with this particular recipe, we must first prepare a few components. You can have Spinach Gnocchi w/ Heirloom Tomatoes using 9 ingredients and 6 steps. Here is how you cook that.

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Ingredients and spices that need to be Get to make Spinach Gnocchi w/ Heirloom Tomatoes:

1. 8 oz: Heirloom Grape Tomatoes
2. .5 cup: Panko Breadcrumbs
3. 2 tsp: Garlic Powder
4. 17.6 oz: Spinach Gnocchi
5. 4 TBSP: Concentrated Vegetable Stock
6. 8 TBSP: Cream Cheese
7. 10 oz: Baby Spinach
8. .5 cup: Parmesan Cheese
9. 1 tsp: Chili Flakes

Instructions to make to make Spinach Gnocchi w/ Heirloom Tomatoes

1. Bring a medium pot of salted water to a boil Wash and dry all produce. •Halve tomatoes
2. Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high 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.
3. Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. • Drain and set aside.
4. 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 ½ 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.
5. Stir tomatoes and spinach into pan with sauce. Cook, stirring. until spinach is wilted and tomatoes are softened. 3-4 minutes.
6. Stir drained gnocchi into pan with sauce until thoroughly coated. (TIP: If sauce seems too thick, stir in a splash 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.

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