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Summer Vegetable Gnocchi
with Pecorino Cheese
20 MIN
2 Servings
From the Test Kitchen
For a bright summer meal, we’re tossing quick-cooking gnocchi with a trio of sautéed tomatoes, zucchini, and peppers. It’s finished with just a touch of butter and a sprinkle of pecorino cheese for a bit of richness.
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NutritionPER SERVING
-
Calories600 Cals (est.)
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fresh
ingredients
Title
- ¾ lb Gnocchi
-
4 oz Grape Tomatoes
- 4 oz Sweet Peppers
- 2 cloves Garlic
- 1 Zucchini
- 2 Tbsps Butter
-
¼ cup Grated Pecorino Cheese
time-saving
tips & techniques
step-by-step
instructions
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 stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl and season with salt and pepper.
2
Cook the vegetables:
In a large pan, heat 2 tablespoons 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 sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 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.
3
Cook the gnocchi:
While the vegetables cook, add the gnocchi to the pot of boiling water. Cook, uncovered, 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving 1/2 cup of the gnocchi cooking water, drain thoroughly.
4
Finish the gnocchi & serve your dish:
To the pan of cooked vegetables, add the cooked gnocchi, butter, half the cheese, 1 teaspoon of olive oil, and half the reserved gnocchi cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until 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 cheese. Enjoy!
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 stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl and season with salt and pepper.
2
Cook the vegetables:
In a large pan, heat 2 tablespoons 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 sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 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.
3
Cook the gnocchi:
While the vegetables cook, add the gnocchi to the pot of boiling water. Cook, uncovered, 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving 1/2 cup of the gnocchi cooking water, drain thoroughly.
4
Finish the gnocchi & serve your dish:
To the pan of cooked vegetables, add the cooked gnocchi, butter, half the cheese, 1 teaspoon of olive oil, and half the reserved gnocchi cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until 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 cheese. Enjoy!
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