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Summer Vegetable Gnocchi
with Creamy Calabrian Chile Sauce
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Time20 min
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Servings2
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NutritionEst. 450 calories
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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.
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fresh
ingredients
Title
- ¾ lb Gnocchi
-
½ lb Tomatoes
- 1 Zucchini
- 2 Tbsps Fromage Blanc
- 2 Tbsps Butter
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1½ tsps Calabrian Chile Paste
- 1 tsp Whole Dried Oregano
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
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