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Gnocchi & Yellow Tomato Sauce Fill 1 Created with Sketch.

with Zucchini & Roasted Red Peppers

Customer Favorite
  • Group Created with Sketch.
    20-30 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 640 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

The creamy tomato sauce for our plump gnocchi and zucchini gets plenty of classic Italian flavor from roasted red peppers, capers, oregano, and more—plus a sunny twist from specialty yellow tomatoes.

Get Cooking
Gnocchi & Yellow Tomato Sauce with Zucchini & Roasted Red Peppers
  • ¾ lb Gnocchi
  • 1 14-Ounce Can Whole Peeled Yellow Tomatoes
  • 2 cloves Garlic
  • 1 Zucchini
  • 1 Tbsp Capers
  • 1 tsp Whole Dried Oregano
  • 1 oz Roasted Piquillo Peppers
  • 0.7 oz Grana Padano Cheese
  • ¼ cup Cream
  • ¼ tsp Crushed Red Pepper Flakes

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
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the zucchini. Peel and roughly chop the garlic. Roughly chop the peppers. Place the tomatoes in a bowl; gently break apart with your hands. Grate the cheese on the small side of a box grater.

2 Cook the zucchini:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned and fragrant.

Cook the zucchini:
Make the sauce:
3 Make the sauce:

Add the chopped peppers, tomatoes (carefully, as the liquid may splatter), oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly thickened. Turn off the heat.

4 Cook the gnocchi:

While the sauce cooks, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Drain thoroughly.

Cook the gnocchi:
Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked gnocchi to the sauce. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated. Turn off the heat and stir in the cream (shaking the bottle before opening). Season with salt and pepper to taste. Serve the finished gnocchi garnished with the grated cheese. Enjoy!