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
How many cheeses does Mexican street corn gnocchi need? Three, one to hold the lightbulb, one to screw it in, and one to add excellent cheesy goodness to this Italian/Mexican fusion. (Whoops, wrong joke.) Parmesan, Oaxacan, and cream cheese all add their individual highlights to this meal, coming together beautifully with the fresh vegetables and rich gnocchi. As for changing out that flickering lightbulb, you're on your own.
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
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
Meatlovers! If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp and bacon reaches a minimum internal temperature of 145 degrees, 6-8 minutes. Transfer to towel-lined plate to remove excess oil. If using ground beef, place a large non-stick pan over medium-high heat. Add ground beef to hot pan. Stir occasionally, breaking up meat, until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes. Add proteins to meal as desired.
Prepare the Ingredients
Peel and halve shallot. Slice thinly.
Stem poblano peppers, seed, halve lengthwise, and cut into ¼" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Cook the Gnocchi
Line a plate with a paper towel.
Place a medium non-stick pan over medium heat and add 4 tsp. olive oil.
Add gnocchi to hot pan and flip often until gnocchi is golden brown, 7-9 minutes.
Transfer to towel-lined plate. Reserve pan; no need to wipe clean.
Cook the Vegetables and Sauce
Return pan used to cook gnocchi to medium-high heat and add 2 tsp. olive oil.
Add shallot, corn, and poblano to hot pan. Stir occasionally until shallot is soft and vegetables are lightly browned, 5-7 minutes.
Add ½ cup cold water, cream cheese, ¼ tsp. salt, and a pinch of pepper. Bring to a simmer.
Once simmering, stir occasionally until creamy, 3-4 minutes.
Finish the Gnocchi
Add gnocchi, tomato, and Oaxacan cheese to pan and gently stir to combine.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing gnocchi with Parmesan, cilantro, and tortilla strips. Bon appétit!
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