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
Gnocchi are like little pillows of potato-ey dumpling perfection, and there's almost as many ways to enjoy them as stars in the sky. We use them for a stunningly simple preparation that yields a superior eating experience. After a quick dip in boiling water, the gnocchi luxuriate in a rich truffle cream, then get topped with a flavorful arugula salad with cremini mushrooms and sun-dried tomatoes. This dish has elegance in spades, but is simple enough for your busiest weeknight.
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
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
Prepare the Ingredients
Stem thyme. Cut mushrooms into ¼" slices. Place sun-dried tomatoes in a mixing bowl and cover with 2 Tbsp. hot tap water. Allow to rehydrate 10 minutes, then blot dry before using. Leave croutons in their shipping bag and, using a small pan or pot, crush into large crumbs.
Cook the Mushrooms
Heat 2 tsp. olive oil in a medium pan over medium-high heat. Add mushrooms to hot pan and cook undisturbed 3 minutes. Stir and continue cooking 5-6 minutes, or until mushrooms are browned and softened. Add sun-dried tomatoes and half the thyme. Season with ¼ tsp. salt and a pinch of pepper. Stir to combine, cook 1 more minute, remove from heat, and set aside.
Cook the Gnocchi
Add gnocchi to boiling water and stir gently. Cook 3-4 minutes, or until gnocchi float to surface. Reserve ¼ cup gnocchi cooking water, then drain gnocchi in colander.
Prepare the Sauce
Return pot gnocchi cooked in to medium heat. Add heavy cream, half the Parmesan, remaining thyme, and reserved gnocchi cooking water. Bring to a simmer and cook 1-2 minutes, or until slightly thickened. Remove from heat. Add butter and swirl to combine.
Finish the Gnocchi
Add gnocchi to pot and stir gently. Season with ½ tsp. salt and a pinch of pepper. Taste and add additional salt if desired.
Plate the Dish
Place gnocchi and sauce on a plate or in a shallow bowl. Garnish with remaining Parmesan and breadcrumbs. Top with arugula, mushrooms, and sun-dried tomatoes. Drizzle with truffle oil (to taste).
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