Express
Premium
Artisanal Spinach Gnocchi
with pesto and toasted pepitas
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Vegetarian
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Par-Cooked Gnocchi
- 4 fl. oz. Cream Sauce Base
- 6 oz. Rainbow Baby Bell Peppers
- 2 oz. Baby Spinach
- 1 oz. Chipotle Pesto
- 1 oz. Pepitas
- ½ oz. Grated Cotija
- 6 Chive Sprigs
- 1 tsp. Fiesta Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories580
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Carbohydrates70g
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Net Carbs65g
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Fat28g
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Protein16g
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Sodium1420mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell peppers into 1/2" dice.
Mince chives. -
2 Toast the Pepitas
Place a large non-stick pan over medium heat and add 1/2 tsp. olive oil.
Add pepitas, fiesta seasoning, and a pinch of salt to hot pan. Stir occasionally until toasted, 1-2 minutes.Remove from burner. Transfer pepitas to a plate and set aside. Wipe pan clean and reserve. -
3 Make the Gnocchi
Return pan used to toast pepitas to medium heat and add 1 tsp. olive oil. Add bell peppers to hot pan and stir occasionally until beginning to soften, 2-3 minutes.
Add 2 tsp. olive oil and gnocchi. Stir occasionally until tender and golden-brown, 5-7 minutes.Reduce heat to medium-low. Add cream base, spinach, pesto (to taste), 1/4 tsp. salt, and 1/4 cup water. Bring to a simmer.Once simmering, stir occasionally until spinach is wilted and sauce has thickened slightly, 2-3 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, garnishing gnocchi with cheese, chives, and toasted pepitas. Bon appétit!
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