Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Summer Vegetable Gnocchi

with Sweet Corn, Bell Pepper & Basil

Summer Vegetable Gnocchi with Sweet Corn, Bell Pepper & Basil
Cook Time
20-30mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 700 calories

This gnocchi dish highlights the bright, robust flavors of sweet corn and bell pepper. For another layer of fresh flavor, we’re chopping sautéed kale with sweet basil to bring together their delicious verdant flavors, then adding the duo to our gnocchi and vegetables. A bit of butter and Parmesan cheese—and a little more fresh basil—turn this quick-cooking dish into an elegant summertime classic.

Cook & chop the kale:
2 Cook & chop the kale:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add half the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the kale; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add 1 cup of water; cook, stirring occasionally, 7 to 9 minutes, or until the kale has wilted and the water has cooked off. Transfer to a cutting board and add half the basil; finely chop. Wipe out the pan.

Cook the vegetables:
3 Cook the vegetables:

In the same pan, melt the butter on medium-high until hot. Add the pepper, corn and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined.

Cook the gnocchi:
4 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 ¼ cup of the gnocchi cooking water, drain thoroughly.

Finish the gnocchi & plate your dish:
5 Finish the gnocchi & plate your dish:

Add the cooked gnocchi, chopped kale and basil, half the reserved gnocchi cooking water and a drizzle of olive oil to the pan of vegetables. Cook, stirring vigorously to coat the gnocchi, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining gnocchi cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cheese and remaining basil (tearing any larger leaves just before adding). Enjoy!

Tips from Home Chefs

2 Cook & chop the kale:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add half the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the kale; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add 1 cup of water; cook, stirring occasionally, 7 to 9 minutes, or until the kale has wilted and the water has cooked off. Transfer to a cutting board and add half the basil; finely chop. Wipe out the pan.

Cook & chop the kale:
Cook the vegetables:
3 Cook the vegetables:

In the same pan, melt the butter on medium-high until hot. Add the pepper, corn and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined.

4 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 ¼ cup of the gnocchi cooking water, drain thoroughly.

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

Add the cooked gnocchi, chopped kale and basil, half the reserved gnocchi cooking water and a drizzle of olive oil to the pan of vegetables. Cook, stirring vigorously to coat the gnocchi, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining gnocchi cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cheese and remaining basil (tearing any larger leaves just before adding). Enjoy!