All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
If you were to describe this meal in three simple words, it would be these: soft, sweet, and rich. Both butternut squash and gnocchi are nicely soft for the tooth, and butternut provides delightful sweetness. But the richness… gnocchi, Alfredo sauce, and Asiago all combine together for a decadence that'll lift your soul. You'll need to open a second bank account after eating this meal.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
Roast the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place squash on prepared baking sheet and toss with 2 tsp. olive oil and half the garlic salt (reserve remaining for sauce). Massage oil and seasoning into squash.
Spread into a single layer and roast in hot oven until tender, 22-24 minutes, gently flipping once halfway through.
While squash roasts, prepare kale.
Prepare the Kate
Stem kale and coarsely chop.
Cook the Gnocchi
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add gnocchi to hot pan and stir occasionally until tender, 4-6 minutes.
Transfer gnocchi to a plate. Keep pan over medium-high heat.
Start the Sauce
Add kale to hot pan and stir occasionally until wilted, 1-2 minutes.
Add Alfredo sauce, ¼ cup water, remaining garlic salt, and a pinch of pepper. Stir until combined, 30-60 seconds.
Finish Sauce and Finish Dish
Add gnocchi and squash to pan. Stir until warmed through and sauce coats gnocchi, 1-2 minutes.
If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner. Add red pepper flakes (to taste).
Plate dish as pictured on front of card, topping gnocchi with Asiago and crispy onions. Bon appétit!
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