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Summer Vegetable Gnocchi
with Romano Cheese
20 MIN
2 Servings
From the Test Kitchen
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.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories610 Cals (est.)
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fresh
ingredients
Title
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¾ lb Gnocchi
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4 oz Grape Tomatoes
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4 oz Sweet Peppers
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2 cloves Garlic
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1 Zucchini
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2 Tbsps Butter
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¼ cup Grated Romano Cheese
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 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 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.
3
Cook the gnocchi
Meanwhile, 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 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 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.
3
Cook the gnocchi
Meanwhile, 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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