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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.
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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.
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.
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.
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.
Divide the finished gnocchi between 2 dishes. Garnish with the cheese. Enjoy!
Tips from Home Chefs