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Gnocchi in Red Pepper Cream

with Parmesan cheese and garlic bread

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 4 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies
  • Vegetarian

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In Your Box (serves 2)

  • Info
    12 oz. Par-Cooked Gnocchi
  • 1 Red Bell Pepper
  • Info
    1 Garlic Butter Baguette
  • 3 oz. Peas
  • Info
    2 oz. Cream Cheese
  • 1 Shallot
  • Info
    1 oz. Grated Parmesan Cheese
  • Info
    ⅘ oz. Tuscan Herb Butter
  • 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.

  • Nutrition (per serving)

  • Calories
    900
  • Carbohydrates
    115g
  • Net Carbs
    107g
  • Fat
    38g
  • Protein
    24g
  • Sodium
    1780mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

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

  • Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. 

  • If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side. 

  • Add protein to meal as desired.

  1. 1

    Prepare the Ingredients

    Stem, seed, remove ribs, and cut bell pepper into 1" dice.

    Peel and mince shallot.

  2. 2

    Toast the Garlic Bread

    Place garlic bread on prepared baking sheet.

    Toast in hot oven until heated through, 10-12 minutes.

    While garlic bread toasts, continue recipe.

  3. 3

    Cook the Gnocchi

    Line a plate with a paper towel.

    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. Transfer gnocchi to towel-lined plate. Reserve pan; no need to wipe clean.

  4. 4

    Add Sauce and Gnocchi and Finish Dish

    Return pan used to cook gnocchi to medium-high heat and add 1 tsp. olive oil. Add bell peppers and shallots to hot pan. Stir occasionally until shallots are softened, 3-5 minutes.

    Stir in 1/3 cup water, peas, mirepoix base, butter (to taste), softened cream cheese, and a pinch of pepper. Bring to a simmer.

    Once simmering, stir occasionally until peas are heated through and sauce is thick and creamy, 1-2 minutes.

    Gently stir in gnocchi until coated. If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

    Remove from burner.

    Plate dish as pictured on front of card, garnishing gnocchi with Parmesan. Bon appétit!

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