Sundried Tomato Gnocchi Arrabiata

with Leeks and Butternut Squash

25 min

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Contains: Sulphites and Wheat.

May Contain: Egg, Fish, Milk, Mustard, Peanuts, Sesame, Shellfish, Soy, Tree Nuts, and other sources of Gluten.

What We'll Send

Fresh Basil
Leeks Sliced 1/4"
Butternut Squash Diced 1/2"
Sun Dried Tomatoes
Red Pepper Flakes
Balsamic Vinegar
Tomato Sauce
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 770
Fat 17g
Protein 21g
Carbohydrates 135g

Cooking Directions


Prepare Ingredients
- Wash basil, leeks and spinach.
- Separate pieces of leek.
- Pick and chop basil leaves.
- Roughly chop spinach.
- Finely dice sun-dried tomatoes.


Begin Cooking Sauce
- Heat 2 tbsp. olive oil in a large wide saucepan over medium-high.
- Once hot, add leeks and butternut squash to saucepan.
- Cook for 3–4 minutes, stirring occasionally, until tender and becoming brown.
- Stir in garlic, sun-dried tomatoes and red pepper flakes to taste.


Finish Sauce + Gnocchi
- Stir tomato sauce into saucepan, along with balsamic vinegar, basil and 1 cup water.
- Add gnocchi to sauce and bring to a simmer.
- Cover saucepan with a lid and reduce heat to medium.
- Cook for 4–5 minutes, stirring occasionally, until gnocchi and butternut squash are tender and sauce thickens.
- Season to taste with salt and pepper and remaining red pepper flakes if desired.


Assemble + Serve
- Stir spinach into sauce until bright green and tender.
- Divide gnocchi and sauce into large serving bowls.
- Enjoy!

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