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Gnocchi in Red Pepper Cream
with bell peppers and peas
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
- Fiber-Rich
- Vegetarian
Chef
Ryan Pugh
In Your Box (serves 2)
- 12 oz. Par-Cooked Gnocchi
- 1 Red Bell Pepper
- 3 oz. Frozen Peas
- 2 oz. Cream Cheese
- 1 Shallot
- 1 oz. Grated Parmesan Cheese
- ⅘ oz. Tuscan Herb Butter
- 2 tsp. Mirepoix Broth Concentrate
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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Calories640
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Carbohydrates80g
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Net Carbs72g
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Fat28g
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Protein17g
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Sodium1280mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Plate
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, seed, remove ribs, and cut bell pepper into 1" dice.
Peel and mince shallot. -
2 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. Keep pan over medium heat; no need to wipe clean. -
3 Cook the Sauce
Add 1 tsp. olive oil, bell peppers, and shallots to hot pan.
Stir occasionally until vegetables are slightly tender, 3-5 minutes.Add 1/3 cup water, peas, mirepoix base, butter (to taste), softened cream cheese, and a pinch of pepper. Stir to combine and bring to a simmer. -
4 Add Gnocchi and Finish Dish
Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes.
If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Add gnocchi to hot pan and stir occasionally until coated, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping gnocchi with grated cheese. Bon appétit!
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