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
Prepare the Ingredients
Stem kale and coarsely chop.
Coarsely crush croutons.
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.
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.
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).
Finish the Dish
Plate dish as pictured on front of card, topping gnocchi with Asiago and crushed croutons. Bon appétit!
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