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? Yes chi. (We've been waiting years to make that joke.) But in all seriousness, the rich delight of gnocchi goes so well with creamy sauces, and sauces like this, with tangy roasted pepper melding with cream for true bonanza of flavor. And just in case you want to carb it up, garlic bread on the side. Some gnocchi, we say yes-cchi…. Ok, we're done for now. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.
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
Medium Non-Stick Pan
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
Customize It Instructions
Meatlovers! Cook proteins in a large non-stick pan over medium-high heat. If using ground beef, cook with 1/4 tsp. salt, breaking up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes. If using jumbo shrimp, pat dry. Cook undisturbed until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side. Add to gnocchi as desired.
Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Peel and mince shallot.
Halve roll lengthwise.
Combine garlic and softened butter in a mixing bowl.
Bake the Garlic Bread
Spread garlic butter on cut sides of rolls. Place on prepared baking sheet, cut side up.
Bake in hot oven until golden brown, 10-12 minutes.
While bread bakes, start gnocchi.
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 and stir occasionally until tender and golden brown, 5-7 minutes.
Transfer gnocchi to towel-lined plate. Reserve pan; no need to wipe clean.
Cook the Sauce
Return pan used to cook gnocchi to medium-high heat. Add 1 tsp. olive oil, red bell pepper, and shallot to hot pan.
Stir occasionally until shallot is softened, 3-5 minutes.
Add ¼ cup water, mirepoix base, pesto, cream cheese, ¼ tsp. salt, and a pinch of pepper. Bring to a simmer.
Once simmering, stir occasionally until thick and creamy, 1-2 minutes.
Add gnocchi and stir until gnocchi is coated. If too dry, add water, 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing gnocchi with Parmesan. Bon appétit!
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