Ingredients
6
tablespoons butter
1/2
cup Progresso™ plain panko crispy bread crumbs
1
clove garlic, finely chopped
2
packages (16 oz each) gnocchi
1
tablespoon Italian seasoning
1/4
teaspoon crushed red pepper flakes
2
cups Progresso™ vegetable broth (from 32-oz carton)
4
oz cream cheese (from 8-oz package), cubed and softened
4
cups lightly packed fresh baby spinach leaves
1
cup quartered cherry tomatoes
1/2
cup shredded Parmesan cheese (2 oz)
Preparation
In 12-inch skillet, melt 1 tablespoon of the butter over medium heat. Add bread crumbs and garlic; cook and stir 1 to 3 minutes or until toasted. Pour into small bowl; clean out skillet.
In same skillet, melt remaining 5 tablespoons butter over medium-high heat. Add gnocchi, Italian seasoning and pepper flakes; cook 13 to 15 minutes, stirring frequently, until golden brown.
Add broth to skillet; heat to simmering. Cook 4 to 6 minutes, stirring frequently, until slightly thickened; reduce heat to medium. Stir in cream cheese until melted. Stir in spinach, a handful at a time, until wilted. Remove from heat; stir in tomatoes. Top with bread crumbs and Parmesan.
