Description
Pillowy bites of gnocchi with a cream cheese sauce, tomatoes, spinach and a bread crumb topping.
Ingredients
Scale
- 3 Tbsp butter, divided
- 1/4 cup panko breadcrumbs
- 2 tsp minced garlic
- 1 (16 oz) package gnocchi
- 1 1/2 tsp Italian seasoning
- 1/8 tsp red pepper
- 1 1/2 cups chicken or vegetable broth
- 4 cups coarsely chopped spinach
- 1 cup quartered cherry tomatoes (or 1 can petite diced tomatoes)
- 4 oz cream cheese
- 1/2 cup shredded parmesan cheese
Instructions
- Turn Instant Pot to sauté (normal setting). When display says HOT add in the butter and let melt. Add in the breadcrumbs and garlic and cook for 1 minute. Pour into a small bowl.
- Melt the remaining 2 Tbsp of butter in the Instant Pot. Add in the gnocchi, Italian seasoning, red pepper and toss to coat. Turn off Instant Pot.
- Add in the broth and scrape the bottom of the Instant Pot so that nothing is sticking. Dump in the spinach, tomatoes and cream cheese.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to zero minutes. When time is up move the valve to venting and remove the lid.
- Stir well so that gnocchi is coated in cream cheese. Stir in the parmesan cheese. Salt and pepper to taste.
- Scoop onto plates and sprinkle each serving with the breadcrumb topping.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.Make in the 3 quart or 8 quart pot with no changes.
- Category: Pasta
- Method: Instant Pot