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Summer Vegetable Gnocchi
with Pecorino Romano Cheese
25 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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2 Servings
- Est. 560 Cals/serving
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For a bright summer meal that comes together in just a few minutes on the stove, we’re tossing quick-cooking gnocchi with a trio of tomatoes, zucchini, and peppers in a touch of butter. A sprinkling of freshly grated Pecorino cheese finishes it off on a gourmet note.
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1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise; cut crosswise into 1/4-inch-thick pieces. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop the garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Grate the cheese on the small side of a box grater.
2
Cook the vegetables:
In a large pan, heat 1 tablespoon 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 slightly 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 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.
4
Finish the gnocchi & serve your dish:
To the pan of cooked vegetables, add the cooked gnocchi, butter, half the grated cheese, and half the reserved gnocchi cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the gnocchi seem dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished gnocchi garnished with the remaining grated cheese. Enjoy!
1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise; cut crosswise into 1/4-inch-thick pieces. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop the garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Grate the cheese on the small side of a box grater.
2
Cook the vegetables:
In a large pan, heat 1 tablespoon 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 slightly 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 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.
4
Finish the gnocchi & serve your dish:
To the pan of cooked vegetables, add the cooked gnocchi, butter, half the grated cheese, and half the reserved gnocchi cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the gnocchi seem dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished gnocchi garnished with the remaining grated cheese. Enjoy!
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