Meal Kit
Culinary Collection
Brown Butter Sage Gnocchi
with candied walnuts
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Walnuts), Milk, Wheat
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Vegetarian
Chef
Maija Barnes
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
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12 oz. Par-Cooked Gnocchi
- 8 oz. Cubed Butternut Squash
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4 fl. oz. Cream Sauce Base
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1 oz. Walnut Halves
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⅗ oz. Butter
- 3 tsp. Sugar
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½ oz. Shredded Parmesan Cheese
- 2 Sage Sprigs
- 2 tsp. Mirepoix Broth Concentrate
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) DOpgL0qr
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Calories700
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Carbohydrates84g
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Net Carbs79g
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Fat36g
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Protein14g
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Sodium1290mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
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
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1 Roast the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil. Spread into a single layer.Roast in hot oven until tender, 25-30 minutes, tossing once halfway through.While butternut squash roasts, continue recipe. -
2 Crisp the Sage
Line a plate with a paper towel.
Stem sage.Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add sage leaves to hot pan and stir constantly until crispy and slightly darkened, 1-2 minutes.Remove from burner. Transfer to towel-lined plate. Wipe pan clean and reserve.Once cool enough to handle, finely chop sage. -
3 Candy the Walnuts
Coarsely chop walnuts.
Return pan used to crisp sage to medium heat. Add sugar to hot pan and let melt, 30-60 seconds.Add walnuts, stirring occasionally until coated, 30-45 seconds.Remove from burner. Transfer to a plate and set aside.Wipe pan clean and reserve. -
4 Brown the Butter
Return pan used to candy walnuts to medium heat and add butter to hot pan. Stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 4-6 minutes.
Remove from burner. -
5 Cook Gnocchi, Add Sauce, and Finish Dish
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add gnocchi to hot pan and stir occasionally until tender and golden-brown, 5-7 minutes.Add roasted butternut squash, brown butter, cream base, mirepoix base, half the cheese (reserve remaining for garnish), 2 Tbsp. water, and a pinch of salt and pepper. Stir occasionally until sauce thickens, 2-3 minutes.Remove from burner. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.While gnocchi and sauce cook, in a mixing bowl, combine candied walnuts and crisped sage.Plate dish as pictured on front of card, topping gnocchi with walnut-sage mixture and remaining cheese. Bon appétit!
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