Butternut Squash Alfredo Gnocchi

with kale and Asiago cheese

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat

Vegetarian
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 you!
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.

In Your Box (serves 2)

  • Info
    1 oz. Crispy Fried Onions
  • Info
    4 oz. Alfredo Sauce
  • Info
    12 oz. Precooked Gnocchi
  • 8 oz. Cubed Butternut Squash
  • Info
    1 oz. Shredded Asiago Cheese
  • ½ tsp. Garlic Salt
  • 2 oz. Kale
  • 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.

  • Nutrition (per serving)

  • Calories
    688
  • Carbohydrates
    82g
  • Fat
    34g
  • Protein
    17g
  • Sodium
    1636mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    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.

  • 2

    Prepare the Kate

    Stem kale and coarsely chop.

  • 3

    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.

  • 4

    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.

  • 5

    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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