Meal Kit
Butternut Squash Alfredo Gnocchi
with kale and Asiago cheese
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
Patrick Le Beau
If you were to describe this meal in three simple words, it would be these: soft, sweet, and rich. Both butternut squash and gnocchi are nicely soft for the tooth, and butternut provides delightful sweetness. But the richness… gnocchi, Alfredo sauce, and Asiago all combine together for a decadence that'll lift your soul. You'll need to open a second bank account after eating this meal.
In Your Box (serves 2)
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12 oz. Par-Cooked Gnocchi
- 8 oz. Cubed Butternut Squash
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4 oz. Alfredo Sauce
- 2 oz. Kale
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1 oz. Shredded Asiago Cheese
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1 oz. Crispy Fried Onions
- 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) lObVNQOV
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Calories690
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Carbohydrates84g
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Net Carbs78g
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Fat33g
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Protein17g
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Sodium1630mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
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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Meat lovers! Pat chicken dry, and season with 1/4 tsp. salt and a pinch of pepper. (If using whole chicken breast, cut 1" dice.) Cook chicken after gnocchi, keeping pan over medium-high heat and stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Tent cooked chicken with foil. Add chicken to sauce** with gnocchi.
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1 Roast the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place squash on prepared baking sheet and toss with 2 tsp. olive oil and half the garlic salt (reserve remaining for sauce). Massage oil and seasoning into squash.Spread into a single layer and roast in hot oven until tender, 22-24 minutes, gently flipping once halfway through.While squash roasts, prepare kale. -
2 Prepare the Kale
Stem kale and coarsely chop.
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3 Cook the Gnocchi
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add gnocchi to hot pan and stir occasionally until tender, 4-6 minutes.Transfer gnocchi to a plate. Keep pan over medium-high heat. -
4 Start the Sauce
Add kale to hot pan and stir occasionally until wilted, 1-2 minutes.
Add Alfredo sauce, 1/4 cup water, remaining garlic salt, and a pinch of pepper. Stir until combined, 30-60 seconds. -
5 Finish Sauce and Finish Dish
Add gnocchi and squash to pan. Stir until warmed through and sauce coats gnocchi, 1-2 minutes.
If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. Add red pepper flakes (to taste).Plate dish as pictured on front of card, topping gnocchi with Asiago and crispy onions. Bon appétit!
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