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Broccoli Gnocchi Alfredo

with Baby Spinach

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Tags:

Calorie Smart

•Veggie

•Quick

Allergens:

Cereals containing gluten

•Wheat

•Milk

•Hazelnuts

•Nuts

The quantities provided above are averages only.

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

400 grams

Gnocchi

(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)

110 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Broccoli

2 unit(s)

Garlic

40 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

120 grams

Baby Spinach

1 sachet(s)

Vegetable Stock

10 grams

Hazelnuts

(Contains: Hazelnuts, Nuts)

1 sachet(s)

Garlic & Herbs

Not included in your delivery

to taste

Salt

tsp

Pepper

tbsp

Oil

to taste

Water

Nutrition Values

Energy (kJ)2605 kJ

Energy (kcal)623 kcal

Fat24.6 g

of which saturates12 g

Carbohydrate79.8 g

of which sugars4.4 g

Dietary Fiber9 g

Protein18.2 g

Salt2.8 g

Potassium289.8 mg

Calcium55.5 mg

Iron0.9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

Cooking steps

1

Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces. Peel and grate the garlic (or use a garlic press). Bash or roughly chop the hazelnuts.

2

Place a pan over medium-high heat with a drizzle of oil.

Once hot, add the gnocchi. Cook, shifting regularly, until golden and crispy all over, 8-12 mins. Add the broccoli and garlic for the last 6-8 mins.

3

Reduce the heat to medium-low and add the spinach, stock, creme fraiche, Italian-style cheese, garlic herb mix and 100ml water (per 2P). Season to taste with salt and pepper.

Tip: Add a splash of water to loosen the sauce if needed.

4

Divide the gnocchi between two bowls. Scatter the hazelnuts and remaining cheese over the top.

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