Scallops and Sun-Dried Tomato Piccata Gnocchi

with grape tomatoes and Parmesan

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish

Calories Conscious
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 you!
A note about serious food allergies

Sweet, salty, and tiny, capers pack a punch above their weight class and bring the “piccata” to the meals they manage to populate. But they aren't the only small, round wonders in this dish. Scallops, slightly sweet, marvelously delicious are tender, toothsome, and amazing, but the real star is the rich gnocchi, softly bringing intense flavor and warmth to this meal. All these small ingredients build to something larger; a midweek meal that tastes like it came out of a five-star restaurant.

In Your Box (serves 2)

  • Info
    8 oz. Scallops
  • Info
    ½ oz. Grated Parmesan
  • ¼ oz. Parsley
  • ¼ oz. Capers
  • 1 Lemon
  • Info
    2 oz. Light Cream Cheese
  • 2 tsp. Mirepoix Base
  • Info
    12 oz. Precooked Gnocchi
  • Info
    2 Tbsp. Sun-Dried Tomato Pesto
  • 4 oz. Grape Tomatoes

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Coarsely chop parsley (no need to stem). Halve tomatoes. Halve lemon. Juice one half and cut other half into wedges. Pat scallops dry.

  • 2

    Cook the Gnocchi

    Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add gnocchi to hot pan and stir often until lightly browned, 6-8 minutes. Transfer gnocchi to a plate. Reserve pan; no need to wipe clean.

  • 3

    Cook the Scallops

    Return pan used to cook gnocchi to medium-high heat and add 1 tsp. olive oil. Add scallops to hot pan. Cook until scallops reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. Remove to a plate and tent with foil. Reserve pan; no need to wipe clean.

  • 4

    Make the Sauce

    Return pan used to cook scallops to medium-high heat. Add capers and tomatoes to hot pan. Stir occasionally, breaking up tomatoes with the back of a spoon, 2 minutes. Add ½ cup water, mirepoix base, cream cheese, and pesto. Bring to a simmer. Once simmering, stir vigorously or whisk until sauce is smooth and creamy, 2-3 minutes. Stir in 1½ tsp. lemon juice, parsley, and a pinch of salt and pepper. Remove from burner. Add gnocchi and stir to combine.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with Parmesan. Bon appétit!

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