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
A note about serious food allergies
Indulgences: they got the Catholic church in trouble in the late Middle ages, and they've been getting waistbands in trouble throughout the ages. And this meal? It's an indulgence for the ages, with rich gnocchi, carbonara sauce, bacon, and steak. And there's garlic bread. Is it almost too… indulgent? We don't think there's such a thing.
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
Large Non-Stick Pan
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
Customize It Instructions
If using flank steak, follow same instructions as steak strips, cooking until flank steak reaches a minimum internal temperature of 145 degrees.
If using 20 oz. steak strips, follow same instructions, seasoning with a pinch of salt and pepper and working in batches if necessary, cooking until steak strips reach a minimum internal temperature of 145 degrees.
If using shrimp, follow same instructions as steak strips in Step 3, cooking undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes. Omit demi-glace.
Prepare the Ingredients
Peel and halve shallot. Cut into ¼" slices.
Halve ciabatta diagonally. Spread half the butter (reserve remaining for steak strips) on cut sides.
Separate steak strips into a single layer and pat dry.
Bake Ciabatta and Start Gnocchi
Place ciabatta on prepared baking sheet and bake in hot oven until toasted, 5-8 minutes.
While ciabatta bakes, place a medium non-stick pan over medium heat.
Add 2 tsp. olive oil and gnocchi to hot pan. Stir occasionally until golden brown, 3-4 minutes.
Remove from burner and transfer gnocchi to a plate.
Cook the Steak Strips
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add shallot and steak strips to hot pan and stir often until steak is browned and reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Stir in demi-glace and remove from burner. Stir in remaining butter.
Finish the Gnocchi
Return pan used to cook gnocchi to medium-high heat and add bacon.
Stir often until pan is hot again and bacon crisps, 1-2 minutes.
Stir in ⅓ cup water, cream cheese, and peas until smooth. Bring to a boil.
Once boiling, remove from burner. Stir in gnocchi and Parmesan (reserve a pinch for garnish) until warmed through, 30-60 seconds.
Finish the Dish
Plate dish as pictured on front of card, garnishing with reserved Parmesan. Bon appétit!
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