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Stress-Free Parmesan Vegetable Gnocchi
with beurre blanc and walnuts
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Tree Nuts (Walnuts), Milk, Wheat
- Fiber-Rich
- Vegetarian
Chef
Gordon Ramsay
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In Your Box (serves 2)
- 12 oz. Par-Cooked Gnocchi
- 5 oz. Asparagus
- 3 oz. Frozen Peas
- 2 oz. Baby Spinach
- 2 oz. Creme Fraiche
- 1 Shallot
- 1 oz. Walnut Halves
- 1 oz. Beurre Blanc Butter
- ½ oz. Shredded Parmesan Cheese
- 0.14 oz. Lemon Juice
- ½ tsp. Garlic Salt
- ¼ tsp. Red Pepper Flakes
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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Calories670
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Carbohydrates77g
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Net Carbs69g
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Fat34g
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Protein18g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 2 Plates
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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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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Add protein to meal as desired.
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1 Sear the Gnocchi
Line a plate with a paper towel.
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.Add gnocchi to hot pan in an even layer. Cook undisturbed until starting to brown, 2-3 minutes.Stir occasionally until tender and golden-brown, 3-4 minutes.Remove from burner. Transfer gnocchi to towel-lined plate.While gnocchi sear, continue recipe. -
2 Toast Nuts and Prepare Ingredients
Coarsely crush walnuts.
Place a large non-stick pan over medium heat. Add walnuts to hot, dry pan and toast until lightly golden-brown, 3-4 minutes.Remove from burner. Transfer to another plate. Keep pan over medium heat.While nuts toast, trim woody ends from asparagus and cut into 1” pieces on the diagonal.Peel and mince shallot. -
3 Cook the Vegetables
Add 2 tsp. olive oil, shallots, asparagus, and 1/4 tsp. salt to hot pan. Stir occasionally until softened, 3-5 minutes.
Stir in peas, spinach, garlic salt, and a pinch of red pepper flakes (to taste; reserve remaining for garnish) until spinach wilts, 1-2 minutes. -
4 Add Gnocchi and Finish Dish
Stir butter, creme fraiche, 1/4 cup water, and lemon juice into hot pan until melted and combined, 1-2 minutes.
Stir in gnocchi and Parmesan until combined.If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping gnocchi with toasted walnuts. Garnish with remaining red pepper flakes (to taste). Bon appétit!
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