Express
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Creamy Gnocchi Soup
with spinach and Parmesan
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 2)
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12 oz. Par-Cooked Gnocchi
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4 fl. oz. Cream Sauce Base
- 4 oz. Carrot & Celery Blend
- 2 oz. Baby Spinach
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1 oz. Shredded Parmesan Cheese
- 4 tsp. Mirepoix Broth Concentrate
- 1½ tsp. Minced Garlic and Parsley
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¼ oz. Flour
- 3 Thyme Sprigs
- ½ tsp. Poultry 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) xPoGd0Pg
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Calories550
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Carbohydrates74g
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Net Carbs70g
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Fat22g
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Protein15g
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Sodium1840mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
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. If using diced chicken breasts, pat dry and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor. If using shrimp, pat dry and cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. Add to soup as desired.
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1 Prepare the Ingredients
Coarsely chop spinach.
Stem and coarsely chop thyme. -
2 Start the Soup
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add carrot & celery blend to hot pot and stir often until softened, 5-6 minutes.Add minced garlic and parsley and stir occasionally until fragrant, 30-60 seconds. -
3 Finish the Soup
Add 1/2 tsp. thyme and flour to hot pot and stir until no dry flour remains.
Stir in 11/2 cups water, cream base, mirepoix base, poultry seasoning, 1/4 tsp. salt, and a pinch of pepper. Bring to a simmer.Once simmering, stir often until vegetables are tender and soup is slightly thickened, 6-8 minutes.While soup simmers, continue recipe. -
4 Sear Gnocchi and Finish Dish
Place a medium 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.
Remove from burner.Add seared gnocchi, spinach, and half the cheese (reserve remaining for garnish) to pot with soup. Stir until combined and spinach is wilted, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, garnishing soup with remaining cheese. Bon appétit!
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