Gnocchi and Red Pepper Cream
with Parmesan cheese and garlic bread
Prep & Cook Time: 25-35 min.
Difficulty Level: Intermediate
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Wheat
Gnocchi? Yes chi. (We've been waiting years to make that joke.) But in all seriousness, the rich delight of gnocchi goes so well with creamy sauces, and sauces like this, with tangy roasted pepper melding with cream for true bonanza of flavor. And just in case you want to carb it up, garlic bread on the side. Some gnocchi, we say yes-cchi…. Ok, we're done for now. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.
In Your Box (serves 2)
- 1 Red Bell Pepper
- 1 Shallot
- 2 tsp. Mirepoix Broth Concentrate
- 2 Garlic Cloves
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) VqmrABO7
You Will Need
- Olive Oil
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
Before You Cook
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
Meatlovers! If using protein, pat dry and cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using whole chicken breasts, on a separate cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Italian sausage, break up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes. If using sirloin steaks, cook to minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Add to gnocchi as desired.
Prepare Ingredients and Make Garlic Butter
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.Halve roll lengthwise, if necessary.Peel and mince shallot.Mince garlic.Combine garlic and softened plain butter in a mixing bowl.
Bake the Garlic Bread
Spread garlic butter on cut sides of roll halves.Place roll halves on prepared baking sheet, cut side up.Bake in hot oven until golden brown, 10-12 minutes.While garlic bread bakes, continue recipe.
Cook the Gnocchi
Line a plate with a paper towel.Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.Add gnocchi to hot pan. Stir occasionally until tender and golden brown, 5-7 minutes.Transfer gnocchi to towel-lined plate. Reserve pan; no need to wipe clean.
Cook the Sauce
Return pan used to cook gnocchi to medium-high heat. Add 1 tsp. olive oil, red bell pepper, and shallot to hot pan. Stir occasionally until shallot is softened, 3-5 minutes.Stir in 1/3 cup water, mirepoix base, Tuscan herb butter, softened cream cheese, and a pinch of salt and pepper. Bring to a simmer.Once simmering, stir occasionally until thick and creamy, 1-2 minutes.Gently stir in gnocchi until coated. If too dry, add water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing gnocchi with Parmesan. Halve garlic bread diagonally, if desired. Bon appétit!
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