One-Pan Gnocchi Alfredo Al Forno
with Wilted Leafy Greens
Cooking time
15 minutes
Servings
2/4
Calories
580 /serving
Pasta night where we don’t even need to boil water? We’re saying si, grazie to that! Sauté the gnocchi, then build a thick and creamy béchamel sauce in the same pan. With wilted leafy greens and a sprinkling of Grana Padano, it finishes decadently in the oven.
We will send you:
- 120g Baby greens (baby spinach or kale)
- 20g All-purpose flour
- 300g Gnocchi
- 25g Grana Padano (contains rennet)
- 200ml Milk
Contains: Eggs • Milk • Wheat
You will need:
Large oven-safe pan
Oil
Salt & pepper (S&P)
Whisk
2 or 4 tbsp Butter
Total Fat
25 g
Saturated Fat
12 g
Sodium
870 mg
Total Carb
71 g
Sugars
5 g
Protein
19 g
Fibre
5 g
Preparation
Sauté the pasta
- Preheat the oven to broil.
- In a large, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the pasta and sauté, 3 to 4 min., until beginning to brown.
- Transfer to a bowl and reserve the pan.
Make the sauce
- In the same pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the flour and cook, whisking constantly, 2 to 3 min., until a paste forms.
- Add the milk and cook, whisking often, 30 sec. to 1 min., until thickened and no lumps remain; season with S&P.
Combine the pasta & broil
- To the pan, add the pasta, spinach and ¼ cup water (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until the spinach has wilted; season with salt and a large pinch of pepper.
- If the sauce seems dry, gradually add 2 tbsp water (double for 4 portions) until you achieve your desired consistency.
- Sprinkle with the cheese.
- Transfer to the oven and broil, 2 to 3 min., until beginning to brown.
- Let rest for at least 2 min.
Plate your dish
- Divide the pasta between your plates. Bon appétit!
