Meal Kit
Gnocchi in Truffled Parmesan Cream
with cremini mushrooms and sun-dried tomatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat, Soy
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Vegetarian
Chef
Scott Gorsky
Gnocchi are like little pillows of potato-ey dumpling perfection, and there's almost as many ways to enjoy them as stars in the sky. We use them for a stunningly simple preparation that yields a superior eating experience. After a quick dip in boiling water, the gnocchi luxuriate in a rich truffle cream, then get topped with a flavorful arugula salad with cremini mushrooms and sun-dried tomatoes. This dish has elegance in spades, but is simple enough for your busiest weeknight.
In Your Box (serves 2)
- 6 oz. Cremini Mushrooms
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4 fl. oz. Heavy Whipping Cream
- 2 oz. Thyme Sprigs
- 1½ oz. Julienned Sun-Dried Tomatoes
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1 oz. Seasoned Croutons
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1 oz. Grated Parmesan Cheese
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0.9 oz. Butter
- ½ oz. Baby Arugula
- 0.1 fl. oz. Truffle Oil
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1 Package Fresh Gnocchi
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) 2qWbL9PR
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Calories460
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Carbohydrates19g
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Net Carbs18g
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Fat39g
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Protein10g
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Sodium570mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 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 Prepare the Ingredients
Stem thyme. Cut mushrooms into 1/4" slices. Place sun-dried tomatoes in a mixing bowl and cover with 2 Tbsp. hot tap water. Allow to rehydrate 10 minutes, then blot dry before using. Leave croutons in their shipping bag and, using a small pan or pot, crush into large crumbs.
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2 Cook the Mushrooms
Heat 2 tsp. olive oil in a medium pan over medium-high heat. Add mushrooms to hot pan and cook undisturbed 3 minutes. Stir and continue cooking 5-6 minutes, or until mushrooms are browned and softened. Add sun-dried tomatoes and half the thyme. Season with 1/4 tsp. salt and a pinch of pepper. Stir to combine, cook 1 more minute, remove from heat, and set aside.
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3 Cook the Gnocchi
Add gnocchi to boiling water and stir gently. Cook 3-4 minutes, or until gnocchi float to surface. Reserve 1/4 cup gnocchi cooking water, then drain gnocchi in colander.
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4 Prepare the Sauce
Return pot gnocchi cooked in to medium heat. Add heavy cream, half the Parmesan, remaining thyme, and reserved gnocchi cooking water. Bring to a simmer and cook 1-2 minutes, or until slightly thickened. Remove from heat. Add butter and swirl to combine.
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5 Finish the Gnocchi
Add gnocchi to pot and stir gently. Season with 1/2 tsp. salt and a pinch of pepper. Taste and add additional salt if desired.
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6 Plate the Dish
Place gnocchi and sauce on a plate or in a shallow bowl. Garnish with remaining Parmesan and breadcrumbs. Top with arugula, mushrooms, and sun-dried tomatoes. Drizzle with truffle oil (to taste).
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