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Gnocchi with Gochujang Parmesan Sauce
and praline pecan panko
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Tree Nuts (Pecans), Milk, Wheat, Soy
- Vegetarian
Chef
Rachel Post
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In Your Box (serves 2)
- 12 oz. Par-Cooked Gnocchi
- 8 oz. Brussels Sprouts
- 4 fl. oz. Cream Sauce Base
- 1 oz. Butter
- ¾ oz. Praline Pecans
- 2 tsp. Gochujang Red Pepper Paste
- ½ oz. Shredded Parmesan Cheese
- ⅓ oz. Panko Breadcrumbs
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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Calories710
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Carbohydrates84g
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Net Carbs77g
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Fat37g
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Protein15g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Non-Stick Pan
- 2 Large Non-Stick Pans
- 2 Plates
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 or sirloin steaks, 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 Toast Panko and Prepare Ingredients
Coarsely chop pecans.
Place a small non-stick pan over medium heat and add 1 tsp. olive oil.Add panko to hot pan. Stir occasionally until slightly browned and toasted, 1-2 minutes.Remove from burner and stir in pecans until combined.While panko toasts, trim stems off Brussels sprouts and quarter. -
2 Cook the Brussels Sprouts
Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add Brussels sprouts, 1/4 tsp. salt, and 2 Tbsp. water to hot pan. Cover and stir occasionally until water is almost completely evaporated, 3-5 minutes.Uncover and stir occasionally until Brussels sprouts are browned and tender, 5-6 minutes.Remove from burner. Transfer Brussels sprouts to towel-lined plate.While Brussels sprouts cook, continue recipe. -
3 Toast the Gnocchi
Line another plate with a paper towel.
Place another large 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 second towel-lined plate.Keep pan over medium heat; no need to wipe clean. -
4 Make Sauce, Add Gnocchi, and Finish Dish
Add butter to hot pan and stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 4-6 minutes.
Add gochujang (to taste), cream base, cheese, and 2 Tbsp. water. Stir to combine and bring to a simmer.Once simmering, add gnocchi and Brussels sprouts. Stir often until sauce is slightly thickened and gnocchi and Brussels sprouts are heated through, 2-3 minutes. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping gnocchi with pecan-panko mixture. Bon appétit!
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