2-Serving Premium
Ludicrously Lemon Beef and Gnocchi
in pesto cream sauce
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Walnuts), Milk, Wheat
- Protein-Packed
Chef
Laura Alpern
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In Your Box (serves 2)
- 12 oz. Par-Cooked Gnocchi
- 10 oz. Steak Strips
- 4 fl. oz. Cream Sauce Base
- 1 Zucchini
- 1 Lemon
- 1 oz. Basil Pesto
- 1 oz. Grated Parmesan Cheese
- ½ oz. Walnut Halves
- ¼ oz. AP Flour
- 1 tsp. Garlic and Parsley Seasoning
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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Calories870
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Carbohydrates72g
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Net Carbs68g
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Fat46g
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Protein44g
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Sodium1890mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Box Grater
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Zester
- 1 Plate
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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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Gnocchi
Line a plate with a paper towel.
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.Add gnocchi to hot pan and stir occasionally until golden-brown, 5-7 minutes.Remove from burner and transfer gnocchi to towel-lined plate. Wipe pan clean and reserve.While gnocchi cooks, continue recipe. -
2 Prepare the Ingredients
Coarsely crush walnuts.
Line a mixing bowl with paper towels.Trim zucchini and grate into towel-lined bowl. Gather towels and squeeze out any excess moisture. Return zucchini to bowl. Discard liquid and towels.Zest and halve lemon. Cut one half into wedges and juice the other half.Pat sliced beef dry. Coarsely chop, then separate pieces. Season all over with garlic and parsley seasoning, 1/4 tsp. salt, and a pinch of pepper. -
3 Cook the Sliced Beef and Zucchini
Return pan used to cook gnocchi to medium-high heat and add 2 tsp. olive oil.
Add sliced beef, zucchini, and 1/4 tsp. salt to hot pan. Stir occasionally until no pink remains and beef reaches a minimum internal temperature of 145 degrees, 4-6 minutes. -
4 Add Sauce and Gnocchi and Finish Dish
Add flour to hot pan and stir until no dry flour remains.
Add cream base, pesto, a pinch of salt and pepper, and 3 Tbsp. water. Stir to combine and bring to a simmer.Once simmering, add gnocchi, half the cheese (reserve remaining for garnish), 2 tsp. lemon juice, and 1/2 tsp. lemon zest (to taste). Stir occasionally until combined and gnocchi is coated, 2-3 minutes.Remove from burner. Rest, 3 minutes.Plate dish as pictured on front of card, topping gnocchi with remaining cheese and walnuts. Squeeze lemon wedges over to taste. Bon appétit!
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