Express
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Lemon Pistachio Gnocchi
with garlicky zucchini ribbons
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Tree Nuts (Pistachios), Milk, Wheat
- Fiber-Rich
- Vegetarian
Chef
Laura Alpern
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In Your Box (serves 2)
- 12 oz. Par-Cooked Gnocchi
- 4 fl. oz. Cream Sauce Base
- 1 Zucchini
- 1 Lemon
- 3 oz. Frozen Peas
- 2 oz. Basil Pesto Butter
- 1 oz. Shredded Parmesan Cheese
- ¾ oz. Roasted Pistachios
- 2 tsp. Minced Garlic and Lemon Basil
- ¼ tsp. Red Pepper Flakes
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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Calories740
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Carbohydrates77g
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Net Carbs70g
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Fat40g
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Protein20g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Zester
- 1 Plate
- 1 Peeler
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 Prepare the Ingredients
Coarsely crush pistachios.
Trim zucchini ends. Using a peeler, shave zucchini into long, thin ribbons. When you've peeled to seeds, turn zucchini a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Discard ends and seeds. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.Zest and halve lemon. Cut one half into wedges and juice the other half. -
2 Cook the Gnocchi
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 slightly golden-brown, 5-7 minutes.Remove from burner.While gnocchi cooks, continue recipe. -
3 Cook the Zucchini
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini to hot pan. Stir occasionally until slightly browned and tender, 4-5 minutes.Add minced garlic and lemon basil and a pinch of salt. Stir occasionally until garlic is fragrant, 30-60 seconds.Transfer half the zucchini to a plate (reserve for garnish), keeping remaining zucchini in pan. Keep pan over medium-high heat. -
4 Add Gnocchi and Sauce and Finish Dish
Add cream base, butter, peas, half the cheese (reserve remaining for garnish), 1/4 tsp. lemon zest (to taste), 2 tsp. lemon juice (to taste), 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir to combine and bring to a simmer.
Once simmering, add gnocchi and stir occasionally until coated, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping gnocchi with remaining zucchini. Garnish with pistachios, remaining cheese, and red pepper flakes (to taste). Squeeze lemon wedges over to taste. Bon appétit!
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