Meal Kit

Spinach and Artichoke Baked Gnocchi

with garlic bread breadcrumbs

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Milk, Wheat

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 you!
A note about serious food allergies

This is a spin on a Baked Spinach and Artichoke Dip. Need I say more?!

In Your Box (serves 2)

  • Info
    12 oz. Par-Cooked Gnocchi
  • Info
    4 fl. oz. Cream Sauce Base
  • 4 oz. Artichoke Hearts
  • 2 oz. Baby Spinach
  • Info
    1 oz. Light Cream Cheese
  • Info
    1 oz. Shredded Mozzarella
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    ½ oz. Grated Parmesan Cheese
  • 1 Tbsp. Grained Dijon Mustard
  • ½ tsp. Garlic Salt
Contains: Sulfites
Food intolerance information

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Medium Oven-Safe Casserole Dish

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
  1. 1

    Prepare the Ingredients

    Coarsely chop artichokes.

    Coarsely chop spinach.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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