Romesco Gnocchi

with Zucchini, Tomatoes & Bell Pepper

25 MIN

+$4.99/serving 2 Servings

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add Pancetta

From the Test Kitchen

For a bright, comforting meal, we’re tossing our plump gnocchi with a trio of tomatoes, zucchini, and pepper in a buttery, nutty romesco sauce, then topping it all with a sprinkle of savory romano cheese.
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Nutrition

PER SERVING
Calories

750 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
¾ lb Gnocchi
4 oz Grape Tomatoes
1 Zucchini
1 Bell Pepper
3 Tbsps Romesco Sauce (Contains Almonds)
2 cloves Garlic
1 oz Salted Butter
¼ cup Grated Romano Cheese

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl and season with salt and pepper.

2 Cook the pancetta

In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.

3 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the diced pepper and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the seasoned tomatoes. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Turn off the heat.

4 Cook the gnocchi

Meanwhile, add the gnocchi to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Reserving 1/2 cup of the gnocchi cooking water, drain thoroughly.

5 Finish the gnocchi & serve your dish

To the pan of cooked vegetables, add the cooked gnocchi, cooked pancetta, romesco sauce, butter, half the romano, a drizzle of olive oil, and half the reserved gnocchi cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and the gnocchi are coated (if necessary, gradually add the remaining cooking water to ensure the gnocchi are thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the remaining romano. Enjoy!