15-Min Creamy Garlic Gnocchi
with Broccoli & Lemon Breadcrumbs
Keep It Vegetarian
Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! Here, tender gnocchi and verdant broccoli come together in a creamy, zippy sauce featuring mascarpone, lemon juice, and our new roasted garlic pesto.
Details
Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! Here, tender gnocchi and verdant broccoli come together in a creamy, zippy sauce featuring mascarpone, lemon juice, and our new roasted garlic pesto.
Nutrition per serving
15 Min Meal
Ingredients
12 oz
Gnocchi
8 oz
Broccoli Florets
¼ cup
Cream
¼ cup
Grated Parmesan Cheese
1 each
Lemon
¼ cup
Panko Breadcrumbs
3 tbsp
Roasted Garlic Pesto
¼ tsp
Crushed Red Pepper Flakes
2 tbsp
Mascarpone Cheese
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & toast the breadcrumbs
Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon of zest. Quarter and deseed the lemon. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and lemon zest; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned. Transfer to a bowl. Taste, then season with salt and pepper if desired. Wipe out the pan.
step 2
Cook the broccoli
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the broccoli; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned.
step 3
Finish the gnocchi & serve your dish
Add the gnocchi, cream (shaking the packet before opening), garlic pesto, and 1/4 cup of water (carefully, as the liquid may splatter); season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until combined, the broccoli is tender, and the gnocchi is heated through. Add the parmesan, mascarpone, and the juice of 2 lemon wedges. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Serve the finished gnocchi garnished with the toasted breadcrumbs. Serve the remaining lemon wedges on the side. Enjoy!
Instructions
step 1
Prepare the ingredients & toast the breadcrumbs
Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon of zest. Quarter and deseed the lemon. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and lemon zest; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned. Transfer to a bowl. Taste, then season with salt and pepper if desired. Wipe out the pan.
step 2
Cook the broccoli
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the broccoli; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned.
step 3
Finish the gnocchi & serve your dish
Add the gnocchi, cream (shaking the packet before opening), garlic pesto, and 1/4 cup of water (carefully, as the liquid may splatter); season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until combined, the broccoli is tender, and the gnocchi is heated through. Add the parmesan, mascarpone, and the juice of 2 lemon wedges. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Serve the finished gnocchi garnished with the toasted breadcrumbs. Serve the remaining lemon wedges on the side. Enjoy!
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