Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Summer Vegetable Gnocchi Fill 1 Created with Sketch.

with Creamy Calabrian Chile Sauce

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 450 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Plump gnocchi and seasonal veggies get a vibrant lift from a simple sauce made with spicy Calabrian chile paste and rich, smooth fromage blanc. We’re cooking the vegetables with a touch of oregano to enhance their natural flavors before finishing the gnocchi in the same pan.

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

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Depending on their size, quarter or halve the tomatoes into bite-sized pieces.

Cook the vegetables:
2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the tomato pieces and oregano; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Turn off the heat.

Cook the gnocchi:
3 Cook the gnocchi:

While the vegetables cook, add the gnocchi to the pot of boiling water and cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving 1/4 cup of the gnocchi cooking water, drain thoroughly.

Finish the gnocchi & serve your dish:
4 Finish the gnocchi & serve your dish:

To the pan of cooked vegetables, add the cooked gnocchi, butter, fromage blanc, half the reserved gnocchi cooking water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated. If the gnocchi seem dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat. Season with salt and pepper to taste. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Depending on their size, quarter or halve the tomatoes into bite-sized pieces.

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the tomato pieces and oregano; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Turn off the heat.

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

While the vegetables cook, add the gnocchi to the pot of boiling water and cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving 1/4 cup of the gnocchi cooking water, drain thoroughly.

4 Finish the gnocchi & serve your dish:

To the pan of cooked vegetables, add the cooked gnocchi, butter, fromage blanc, half the reserved gnocchi cooking water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated. If the gnocchi seem dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat. Season with salt and pepper to taste. Enjoy!

Finish the gnocchi & serve your dish: