Meal Kit
Culinary Collection
Brown Butter and Sage Gnocchi
with candied walnuts
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Walnuts), Milk, Wheat
- Vegetarian
Chef
Maija Barnes
In Your Box (serves 2)
- 12 oz. Par-Cooked Gnocchi
- 4 fl. oz. Cream Sauce Base
- 8 oz. Cubed Butternut Squash
- 1 oz. Walnut Halves
- 1 oz. Butter
- 3 tsp. Sugar
- ½ oz. Shredded Parmesan Cheese
- 2 Sage Sprig
- 2 tsp. Mirepoix Broth Concentrate
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.
-
Nutrition (per serving)
-
Calories740
-
Carbohydrates84g
-
Net Carbs79g
-
Fat40g
-
Protein14g
-
Sodium1330mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Salt
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 2 Plates
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
-
Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
-
If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
-
If using filets mignon, 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.
-
If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
-
Add protein to meal as desired.
-
1 Roast the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil. Spread into a single layer.Roast in hot oven until tender, 25-30 minutes, tossing once halfway through.While butternut squash roasts, continue recipe. -
2 Crisp the Sage
Line a plate with a paper towel.
Stem sage.Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add sage leaves to hot pan and stir constantly until crispy and slightly darkened, 1-2 minutes.Remove from burner. Transfer to towel-lined plate. Rest, 3 minutes.Wipe pan clean and reserve.Once cool enough to handle, finely chop. -
3 Candy the Walnuts
Coarsely chop walnuts.
Return pan used to crisp sage to medium heat. Add sugar to hot pan and let melt, 30-60 seconds.Add walnuts, stirring occasionally until coated, 30-45 seconds.Remove from burner. Transfer to another plate and let cool, 5 minutes.Wipe pan clean and reserve. -
4 Brown the Butter
Return pan used to candy walnuts to medium heat and add butter to hot pan.
Stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 4-6 minutes.Remove from burner. -
5 Cook Gnocchi, Add Sauce, and Finish Dish
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add gnocchi to hot pan and stir occasionally until tender and golden-brown, 5-7 minutes.Add butternut squash, brown butter, cream base, mirepoix base, half the cheese (reserve remaining for garnish), 2 Tbsp. water, and a pinch of salt and pepper. Stir occasionally until sauce thickens, 2-3 minutes.If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. Remove from burner.After 5 minutes, or once cool enough to handle, in a mixing bowl, combine walnuts and sage.Plate dish as pictured on front of card, topping gnocchi with walnut-sage mixture and remaining cheese. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
