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Fresh Gnocchi & Summer Squash Fill 1 Created with Sketch.

with Tomatoes & Sweet Peppers

30-Minute Meal
  • Group Created with Sketch.
    Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight, fresh gnocchi elevate a simple medley of late-summer vegetables. We’re tossing the pillowy dumplings with summer squash, sweet peppers, and tomatoes (yours may be red or yellow), all coated in a light butter sauce. Shaved parmesan cheese, sprinkled on top just before serving, makes for a gourmet garnish.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the squash lengthwise; cut crosswise into ¼-inch-thick pieces. Cut off and discard the pepper stems. Halve the peppers lengthwise; remove and discard the ribs and seeds. Thinly slice crosswise. Peel and roughly chop the garlic. Halve the tomatoes; place in a bowl and season with salt and pepper.

Cook the vegetables:
2 Cook the vegetables:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash in a single layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the peppers and garlic. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant. Add the seasoned tomatoes; cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Season with salt and pepper to taste.

Cook the gnocchi:
3 Cook the gnocchi:

While the vegetables cook, add the gnocchi to the pot of boiling water. Cook 3 to 4 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Reserving ½ cup of the gnocchi cooking water, drain thoroughly.

Finish the gnocchi:
4 Finish the gnocchi:

Add the cooked gnocchi, butter, and half the reserved gnocchi cooking water to the pan of cooked vegetables. Season with salt and pepper. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until the gnocchi are coated and the butter has melted. (If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat. Season with salt and pepper to taste.

Plate your dish:
5 Plate your dish:

Divide the finished gnocchi between 2 dishes. Garnish with the cheese. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the squash lengthwise; cut crosswise into ¼-inch-thick pieces. Cut off and discard the pepper stems. Halve the peppers lengthwise; remove and discard the ribs and seeds. Thinly slice crosswise. Peel and roughly chop the garlic. Halve the tomatoes; place in a bowl and season with salt and pepper.

2 Cook the vegetables:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash in a single layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the peppers and garlic. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant. Add the seasoned tomatoes; cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Season with salt and pepper to taste.

Cook the vegetables:
Cook the gnocchi:
3 Cook the gnocchi:

While the vegetables cook, add the gnocchi to the pot of boiling water. Cook 3 to 4 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Reserving ½ cup of the gnocchi cooking water, drain thoroughly.

4 Finish the gnocchi:

Add the cooked gnocchi, butter, and half the reserved gnocchi cooking water to the pan of cooked vegetables. Season with salt and pepper. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until the gnocchi are coated and the butter has melted. (If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat. Season with salt and pepper to taste.

Finish the gnocchi:
Plate your dish:
5 Plate your dish:

Divide the finished gnocchi between 2 dishes. Garnish with the cheese. Enjoy!