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, Soy

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)

  • ¼ tsp. Red Pepper Flakes
  • Info
    4 oz. Alfredo Sauce
  • Info
    1 oz. Cheese and Garlic Croutons
  • 2 oz. Kale
  • ½ tsp. Garlic Salt
  • Info
    1 oz. Shredded Asiago Cheese
  • 8 oz. Cubed Butternut Squash
  • Info
    12 oz. Precooked Gnocchi

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Stem kale and coarsely chop. Coarsely crush croutons.

  • 2

    Start the Vegetables

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add butternut squash to hot pan and cook undisturbed until lightly browned, 4 minutes, stirring once halfway through. Stir in kale and cook until wilted, 60-90 seconds.

  • 3

    Finish the Vegetables

    Add ¼ cup water to pan. Bring to a simmer. Once simmering, cover and cook until squash is tender, 6-8 minutes. Transfer kale and squash to a plate. Keep pan over medium-high heat.

  • 4

    Cook the Gnocchi

    Add 1 Tbsp. olive oil and gnocchi to hot pan and cook undisturbed until lightly browned, 4-6 minutes, stirring once halfway through. Add squash-kale mixture, Alfredo sauce, ¼ cup water, and garlic salt. Stir until sauce coats gnocchi, 60-90 seconds. Remove from burner. Add red pepper flakes (to taste).

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping gnocchi with Asiago and crushed croutons. Bon appétit!

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