Express
Premium
Cheesy Corn Gnocchi
with grape tomatoes and ricotta
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat
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Vegetarian
Chef
Tom Scodari
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In Your Box (serves 2)
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12 oz. Par-Cooked Gnocchi
- 5 oz. Corn Kernels
- 4 oz. Grape Tomatoes
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2 oz. Part-Skim Ricotta Cheese
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2 oz. Shredded Asiago Cheese
- 1 Shallot
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1⅗ oz. Lemon Garlic Butter
- 4 tsp. Minced Garlic and Chili Pepper
- 2 tsp. Mirepoix Broth Concentrate
- 1 Tbsp. Savory Seasoning
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.
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Nutrition (per serving)
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Calories790
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Carbohydrates91g
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Net Carbs85g
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Fat40g
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Protein22g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Large Non-Stick Pan
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
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using chicken breasts, 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 to gnocchi as desired.
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1 Toast the Gnocchi
Line a plate with a paper towel.
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.Remove from burner. Transfer gnocchi to towel-lined plate. Reserve pan; no need to wipe clean.While gnocchi toasts, continue recipe. -
2 Prepare the Ingredients
Halve tomatoes.
Peel and halve shallot. Slice thinly. -
3 Add the Sauce
Return pan used to toast gnocchi to medium heat and add 2 tsp. olive oil. Add shallots, corn, tomatoes, and savory seasoning to hot pan. Stir occasionally until vegetables are tender, 6-8 minutes.
Add minced garlic and chili pepper (to taste), mirepoix base, 1/2 cup water, and gnocchi. Stir to combine and bring to a simmer. Once simmering, stir occasionally until sauce begins to thicken, 2-3 minutes.Remove from burner. -
4 Add Butter and Cheese and Finish Dish
Stir in butter, ricotta, and half the Asiago (reserve remaining for garnish) until melted and combined.
Plate dish as pictured on front of card, topping gnocchi with remaining Asiago. Bon appétit!
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