Ingredients

The following ingredients have 6 Servings
  • 3 Tbsp butter, divided
  • ¼ cup panko breadcrumbs
  • 2 tsp minced garlic
  • 1 (16 oz) package gnocchi
  • 1 ½ tsp Italian seasoning
  • ⅛ tsp red pepper
  • 1 ½ 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
  • ½ cup shredded parmesan cheese

Instruction

  • 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.