Express
Broccoli and Butternut Squash Alfredo Gnocchi
with Parmesan-cracker topping
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat, Soy
- Calorie-Conscious
- Vegetarian
Chef
Laura Alpern
In Your Box (serves 4)
- 24 oz. Par-Cooked Gnocchi
- 8 fl. oz. Cream Sauce Base
- 8 oz. Cubed Butternut Squash
- 4 oz. Broccoli Florets
- 2 oz. Grated Parmesan Cheese
- 8 Butter Crackers
- ⅘ oz. Lemon Garlic Butter
- 1 Tbsp. Minced Garlic and Parsley
- ½ tsp. Garlic Salt
- ¼ tsp. Red Pepper Flakes
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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Calories550
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Carbohydrates74g
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Net Carbs70g
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Fat22g
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Protein14g
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Sodium1310mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 2 Large Non-Stick Pans
- 1 Microwave
- 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 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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If using 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.Add protein to meal as desired.
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1 Start Butternut Squash and Sear Gnocchi
Halve any large butternut squash pieces to roughly match smaller pieces.
In a microwave-safe bowl, combine 1 tsp. olive oil and butternut squash. Microwave uncovered until slightly tender, 5-8 minutes.While butternut squash microwaves, place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add gnocchi to hot pan. Stir occasionally until tender and slightly browned, 5-7 minutes.Remove from burner and transfer gnocchi to a plate. Wipe pan clean and reserve. -
2 Cook the Vegetables
Cut broccoli into bite-sized pieces.
Place another large non-stick pan over medium heat and add 1 tsp. olive oil.Add broccoli and 2 Tbsp. water to hot pan. Cover and cook until water is almost completely evaporated, 2-4 minutes.Alternatively, reserve half the raw broccoli for snacking/serving on the side.Uncover and add butternut squash and minced garlic and parsley. Stir occasionally until vegetables are tender, 2-3 minutes. -
3 Add the Gnocchi and Sauce
Transfer gnocchi to hot pan with vegetables. Add cream base, butter, garlic salt, a pinch of pepper, and half the cheese (reserve remaining for cracker topping). Stir often until combined and sauce has slightly thickened, 1-2 minutes.
If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.While sauce cooks, continue recipe. -
4 Make Parmesan-Cracker Topping and Finish Dish
Coarsely crush crackers.
Kids not a fan of extra heat? Feel free to skip/reduce the red pepper flakes.In a mixing bowl, combine crackers, remaining cheese, and red pepper flakes (to taste).Plate dish as pictured on front of card, topping gnocchi mixture with Parmesan-cracker topping. Bon appétit!
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