Express
Gnocchi in Creamy Sun-Dried Tomato Sauce
with feta and dill
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Rachel Post
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 are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
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24 oz. Par-Cooked Gnocchi
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8 fl. oz. Cream Sauce Base
- 2 Zucchini
- 2 Roma Tomatoes
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1 oz. Crumbled Feta Cheese
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1 oz. Sun Dried Tomato Pesto
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⅘ oz. Tuscan Herb Butter
- 1 tsp. Chimichurri Seasoning
- 2 Dill Sprigs
- ½ tsp. Garlic Salt
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) BqBRGJqm
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Calories510
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Carbohydrates66g
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Net Carbs62g
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Fat23g
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Protein10g
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Sodium1400mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Plate
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Core tomatoes and cut into 1/2" dice.
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.Stem dill. -
2 Cook the Gnocchi
Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 2 Tbsp. olive oil.Add gnocchi to hot pan. Stir occasionally until tender and golden-brown, 5-7 minutes.Transfer gnocchi to towel-lined plate. Keep pan over medium heat; no need to wipe clean. -
3 Cook the Vegetables
Add 2 tsp. olive oil, zucchini, chimichurri seasoning, and 1/4 tsp. salt to hot pan. Stir occasionally until lightly browned, 2-3 minutes.
Stir in tomatoes and garlic salt until vegetables are tender, 3-5 minutes. -
4 Add Sauce and Finish Dish
Add cream base, softened butter (to taste), and pesto to hot pan.
Stir occasionally until thoroughly combined, 2-3 minutes.Add cooked gnocchi and stir occasionally until evenly coated, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping gnocchi with cheese and dill. Bon appétit!
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