Meal Kit
Gnocchi in Creamed Kale Sauce
with crispy fried artichokes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
- Calorie-Conscious
- Vegetarian
Chef
Laura Alpern
In Your Box (serves 2)
- 12 oz. Par-Cooked Gnocchi
- 4 fl. oz. Cream Sauce Base
- 2 oz. Shredded Italian Cheese Blend
- 2 oz. Kale
- 2 oz. Artichoke Hearts
- ½ oz. AP Flour
- ½ oz. Grated Parmesan Cheese
- ¼ oz. Fresh Basil
- 2 Garlic Cloves
- ½ tsp. Lemon N Herb Seasoning
- 1 tsp. Italian Seasoning Blend
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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Calories580
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Carbohydrates72g
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Net Carbs68g
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Fat24g
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Protein21g
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Sodium1610mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Plate
- 1 Colander/Strainer
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.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Stem and finely chop kale.
Stem basil, stack leaves, roll into a long cylinder, and slice lengthwise to create very thin strips. Drain and rinse artichokes in a colander/strainer. Pat dry and separate leaves.Mince garlic. -
2 Fry the Artichokes
In a mixing bowl, combine artichokes and flour. Set aside.
Line a plate with a paper towel.Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.Shaking off excess flour, add artichokes to hot pan in an even layer. Flip occasionally until golden-brown, 2-3 minutes.Reduce heat to medium. Transfer artichokes to towel-lined plate. Season all over with 1/4 the lemon n herb seasoning (reserve remaining for sauce). Keep pan over medium heat; no need to wipe clean. -
3 Cook the Gnocchi
Add gnocchi to hot pan. Stir occasionally until tender and golden-brown, 5-7 minutes.
Add garlic and stir often until fragrant, 30-60 seconds. -
4 Add the Sauce
Add cream base, Italian seasoning, remaining lemon n herb seasoning, 3 Tbsp. water, shredded cheese, and a pinch of salt and pepper to hot pan. Stir to combine and bring to a simmer.
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5 Add Kale and Finish Dish
Once simmering, stir kale into hot pan until wilted, 2-3 minutes.
If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping gnocchi with artichokes. Garnish with grated cheese and basil. Bon appétit!
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