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Export 12 ingredients for grocery delivery
Step 1
• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Halve tomatoes. Halve, peel, and thinly slice shallot.
Step 2
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; 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.
Step 3
• Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. Drain.
Step 4
• While gnocchi cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for panko over medium-high heat. Add shallot and cook until slightly softened, 2-3 minutes. • Stir in remaining garlic powder and cook until fragrant, 30 seconds. • Stir in 1⁄3 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.
Step 5
• Stir tomatoes and spinach into pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened, 3-4 minutes.
Step 6
• Stir drained gnocchi into 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. Sprinkle with as much garlic panko as you like. Add a pinch of chili flakes to taste and serve.
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