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Steak Strip and Gnocchi Gratin
with fontina cream sauce
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Rachel Post
When you want potatoes and pasta, but don't want to take the time to make both. We got you covered with a one stop shop in gnocchi-town.
In Your Box (serves 2)
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12 oz. Par-Cooked Gnocchi
- 10 oz. Steak Strips
- 4 oz. Sliced Cremini Mushrooms
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1½ oz. Fontina Cheese Slices
- 2 Green Onions
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1 oz. Light Cream Cheese
- 2 tsp. Mirepoix Broth Concentrate
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1 tsp. Buttermilk-Dill Seasoning
- 1 tsp. Garlic Pepper
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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Calories690
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Carbohydrates68g
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Net Carbs65g
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Fat27g
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Protein44g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Small Pot
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 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches, if necessary.
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If using ground turkey, follow same instructions as steak strips in Steps 1 and 2, breaking up until beginning to brown, 4-5 minutes, adding ingredients, and cooking until turkey reaches minimum internal temperature, 3-5 minutes.
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If using Italian sausage, remove from casing, if necessary. Follow same instructions as steak strips in Steps 1 and 2, breaking up until beginning to brown, 2-3 minutes, adding ingredients, and cooking until sausage reaches minimum internal temperature, 3-5 minutes.
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1 Start Steak Strips and Prepare Green Onions
Pat steak strips dry. Coarsely chop, then separate pieces. Spread into a single layer and season all over with garlic pepper.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.Add steak strips to hot pan. Stir occasionally until beginning to brown, 2-3 minutes.While steak strips cook, trim and thinly slice green onions, keeping white and green portions separate. -
2 Add the Mushrooms and Gnocchi
Add mushrooms, white portions of green onions, and a pinch of salt to hot pan.
Stir occasionally until no pink remains on steak strips and steak strips reach a minimum internal temperature of 145 degrees, 3-5 minutes.Add gnocchi. Stir occasionally until golden brown, 6-8 minutes.While mushrooms and gnocchi cook, tear sliced cheese into small pieces. -
3 Make the Sauce
Bring a small pot with 1/3 cup water to a simmer.
Once simmering, add mirepoix base and softened cream cheese. Stir until thoroughly incorporated.Stir in buttermilk-dill seasoning and cheese pieces until melted and sauce is thick enough to coat the back of a spoon, 1-2 minutes.Season with a pinch of pepper. Remove from burner. If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached. -
4 Finish the Dish
Reduce heat to medium. Add sauce to hot pan and stir until gnocchi mixture is coated, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!
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