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 are small Italian dumplings, whose name either comes from the Italian word for knot, or the Italian word for knuckle. (Both small things, but certainly not as delicious.) The denseness of gnocchi pairs so delightful with both the spring vegetables in this meal and the creamy lemon sauce. It's rich, but light, filling, but not too heavy, a knot, not a knuckle… ok, not so sure about that last one.
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.
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
Stem, seed, remove ribs, and cut red bell pepper into ½" strips. Peel and halve shallot. Slice halves into thin strips. Zest and halve lemon. Cut one half into wedges and juice the other half.
On a prepare baking pan, toss gnocchi with 1 tbs oil. Place in hot oven for 20-25 minutes or until crispy, stirring halfway through
On another prepared sheet pan, toss peppers and shallots with 2 tsp olive oil. Season with pinch of salt and pepper.
Roast vegetable for 15 minutes or until tender. Stir the peas into the vegetables in the last 5 minutes of cooking.
Combine veg and gnocchi
Combine veg and gnocchi on one sheet pan. Pour over pesto, mushroom seasoning, and cream sauce base. Stir until well combined. Drizzle with 1tb lemon juice and top with parm. Place in hot oven 5 minutes or until cheese is melted.
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