Gnocchi in Truffled Parmesan Cream

with cremini mushrooms and sun-dried tomatoes

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Vegetarian
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 you!
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.

In Your Box (serves 2)

  • 2 Thyme Sprigs
  • 6 oz. Cremini Mushrooms
  • 1½ oz. Julienned Sun-Dried Tomatoes
  • Info
    1 oz. Seasoned Croutons
  • Info
    1 Package Fresh Gnocchi
  • Info
    4 fl. oz. Heavy Whipping Cream
  • Info
    1 oz. Grated Parmesan Cheese
  • Info
    0.9 oz. Butter
  • ½ oz. Baby Arugula
  • 0.1 fl. oz. Truffle Oil

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)

  • Calories
    462
  • Carbohydrates
    72g
  • Fat
    55g
  • Protein
    19g
  • Sodium
    1284mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Mixing Bowl
  • 1 Medium Pan

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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.

  • 6

    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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