Gnocchi & Yellow Tomato Sauce with Zucchini & Roasted Red Peppers
Customer Favorite

Gnocchi & Yellow Tomato Sauce

with Zucchini & Roasted Red Peppers

30 MIN
2 Servings
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From the Test Kitchen

Our creamy tomato sauce for gnocchi and tender zucchini gets plenty of classic Italian flavor from roasted red peppers, capers, oregano, and more. The sauce gets a twist from specialty yellow tomatoes, beloved for their mellow flavor and sunny hue.

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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
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. 

Cook the zucchini:
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. 

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. 

Cook the gnocchi:
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. 

Finish & serve your dish:
5 Finish & serve your dish:

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

Tips from Home Chefs

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

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