Family Meal Kit
Sun-Dried Tomato and Kale Gnocchi
with toasted pine nut crumble
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts, Milk, Wheat
- Calorie-Conscious
- Vegetarian
Chef
Hannah Fenton
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 24 oz. Par-Cooked Gnocchi
- 8 fl. oz. Cream Sauce Base
- 4 oz. Kale
- 3 oz. Frozen Peas
- 3 oz. Sun Dried Tomato Pesto
- 1 Shallot
- 1 oz. Grated Parmesan Cheese
- ½ oz. Shredded Parmesan Cheese
- ½ oz. Pine Nuts
- ⅓ oz. Panko Breadcrumbs
- 2 Garlic Cloves
- ½ tsp. Lemon N Herb Seasoning
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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Calories560
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Carbohydrates72g
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Net Carbs67g
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Fat24g
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Protein15g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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 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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Add protein to meal as desired.
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1 Prepare the Ingredients
Stem kale and finely chop.
Peel and mince shallot.Mince garlic. -
2 Start the Pine Nut Crumble
Place a large non-stick pan over medium heat and add 1/2 tsp. olive oil.
Add panko to hot pan. Stir occasionally until golden-brown and toasted, 1-2 minutes.Transfer panko to a plate. Keep pan over medium heat; no need to wipe clean. -
3 Finish the Pine Nut Crumble
Add pine nuts to hot, dry pan. Stir often until fragrant and slightly toasted, 2-3 minutes.
Remove from burner. Transfer pine nuts to plate with panko. Let cool, at least 5 minutes.Wipe pan clean and reserve.Once cool enough to handle, stir in shredded cheese until combined. -
4 Cook the Gnocchi
Line another plate with a paper towel.
Return pan used to toast pine nuts and panko to medium heat and add 1 Tbsp. olive oil.Add gnocchi to hot pan. Stir occasionally until tender and golden brown, 5-7 minutes.Transfer gnocchi to towel-lined plate and season with lemon n herb seasoning and 1/4 tsp. salt.Keep pan over medium heat. -
5 Make Sauce, Add Gnocchi, and Finish Dish
Add 2 tsp. olive oil, garlic, and shallots to hot pan. Stir occasionally until vegetables are slightly softened, 1-2 minutes.
Add kale and cook, 1 minute.After 1 minute, add 2 Tbsp. water and 1/4 tsp. salt. Cover and stir occasionally until water is almost completely evaporated, 2-3 minutes.Uncover and add peas, cream base, pesto, 1/4 cup water, and grated cheese. Stir to combine and bring to a simmer.Once simmering, stir in gnocchi until coated, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping gnocchi with pine nut crumble. Bon appétit!
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