Express
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Saucy Vegetable Gnocchi
with whipped lemon ricotta
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Tree Nuts (Walnuts), Milk, Wheat
- 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 Lemon
- 4 oz. Broccoli Florets
- 4 oz. Grape Tomatoes
- 2 oz. Part-Skim Ricotta Cheese
- 1 oz. Sicilian Sauce
- 1 oz. Shredded Parmesan Cheese
- ½ oz. Walnut Halves
- 2 tsp. Mirepoix Broth Concentrate
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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Calories650
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Carbohydrates74g
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Net Carbs69g
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Fat32g
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Protein19g
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Sodium1810mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Oven-Safe Non-Stick Pan
- 1 Zester
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 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, 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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If using petite scallops, pat dry. Let oil in pan heat, 3 minutes. After 3 minutes, cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach minimum internal temperature, 60-90 seconds. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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1 Cook the Broccoli
Break broccoli into bite-sized pieces using hands.
Place a large oven-safe non-stick pan over medium heat and add 1 tsp. olive oil.Add broccoli and 2 Tbsp. water to hot pan. Cover and cook until water is almost completely evaporated, 2-3 minutes. -
2 Add the Gnocchi
Uncover and add 1 Tbsp. olive oil and gnocchi to hot pan.
Stir often until broccoli is tender and gnocchi is golden-brown, 5-7 minutes. -
3 Add the Tomatoes and Sauce
Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.
Add tomatoes, cream base, mirepoix base, Sicilian sauce (to taste), half the shredded cheese (reserve remaining for topping gnocchi), 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir often until sauce is slightly thickened, 1-2 minutes.Remove from burner. -
4 Broil Gnocchi and Finish Dish
Coarsely crush walnuts.
Zest and halve lemon. Cut one half into wedges and juice the other half.In a mixing bowl, combine ricotta, 1/4 tsp. lemon zest, 2 tsp. lemon juice, and a pinch of salt. Evenly dollop ricotta mixture over gnocchi, then add remaining shredded cheese.Broil under hot broiler until ricotta is slightly golden-brown, 1-2 minutes.Don't text and broil! Keep an eye on oven as cheese may burn easily under broiler.Carefully remove from oven. Pan handle will be hot! Use an oven mitt.Plate dish as pictured on front of card, topping gnocchi with walnuts. Squeeze lemon wedges over to taste. Bon appétit!
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