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Summer Vegetable Gnocchi
with Pecorino Romano Cheese
25 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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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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