All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
This is a spin on a Baked Spinach and Artichoke Dip. Need I say more?!
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.
You Will Need
Medium Non-Stick Pan
Medium Oven-Safe Casserole Dish
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
Prepare the Ingredients
Coarsely chop artichokes.
Coarsely chop spinach.
Toast the Panko
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add panko and half the garlic salt (reserve remaining for sauce) to hot pan. Stir often until lightly toasted, 2-4 minutes.Remove from burner. Transfer panko to a plate. Wipe pan clean and reserve.
Cook the Gnocchi
Return pan used to toast panko to medium-high heat and add 1 Tbsp. olive oil.
Add gnocchi to hot pan. Stir occasionally until tender and lightly browned, 5-7 minutes.Remove from burner. Transfer gnocchi to prepared casserole dish. Wipe pan clean and reserve.
Cook the Sauce
Return pan used to cook gnocchi to medium-high heat and add 2 tsp. olive oil.
Add artichokes and spinach to hot pan. Stir occasionally until spinach is wilted, 1-2 minutes.Add cream base, remaining garlic salt, cream cheese, mustard, 1/3 cup water, and a pinch of pepper. Bring to a simmer.Once simmering, stir often until cream cheese is melted and sauce has reduced, 2-3 minutes.Remove from burner and stir in Parmesan. Sauce will continue to thicken as meal bakes.
Bake Gnocchi and Finish Meal
Pour spinach and artichoke sauce over gnocchi. Top with mozzarella.
Bake in hot oven until golden and bubbling, 10-15 minutes.Carefully remove from oven.Plate dish as pictured on front of card, garnishing with panko. Buon appetito!
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