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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)
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Make With
Progresso Breadcrumbs
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-
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.
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560
Calories
22g
Total Fat
16g
Protein
73g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size:
About 1 Cup
- Calories
- 560
- Calories from Fat
- 200
- Total Fat
- 22g
- 34%
- Saturated Fat
- 13g
- 63%
- Trans Fat
- 1/2g
- Cholesterol
- 55mg
- 19%
- Sodium
- 450mg
- 19%
- Potassium
- 230mg
- 7%
- Total Carbohydrate
- 73g
- 24%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 2g
- Protein
- 16g
- Vitamin A
- 60%
- 60%
- Vitamin C
- 8%
- 8%
- Calcium
- 15%
- 15%
- Iron
- 25%
- 25%
Exchanges:
3 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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