Romesco Gnocchi with Zucchini, Tomatoes & Bell Pepper

Romesco Gnocchi

with Zucchini, Tomatoes & Bell Pepper

25 MIN
+$3.99/serving 2 Servings
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    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
      960 Cals (est.)
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    ingredients
    Romesco Gnocchi with Zucchini, Tomatoes & Bell Pepper
    Title
    • 10 oz Hot Italian Pork Sausage
    • ¾ lb Gnocchi
    • 4 oz Grape Tomatoes
    • 1 Bell Pepper
    • 1 Zucchini
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    • 2 cloves Garlic
    • 1 oz Salted Butter
    • ¼ cup Grated Romano Cheese
    Prepare the ingredients
    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.

    Cook the sausage
    2 Cook the sausage

    In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the vegetables
    3 Cook the vegetables

    In the pan of reserved fond, 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.

    Cook the gnocchi
    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.

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

    To the pan of cooked vegetables, add the cooked gnocchi, cooked sausageromesco 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!

    Tips from Home Chefs

    Prepare the ingredients
    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 sausage

    In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the sausage
    Cook the vegetables
    3 Cook the vegetables

    In the pan of reserved fond, 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.

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

    To the pan of cooked vegetables, add the cooked gnocchi, cooked sausageromesco 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!

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