Summer Vegetable Gnocchi with Romano Cheese
Family Friendly

Summer Vegetable Gnocchi

with Romano Cheese

20 MIN
+$3.95/serving 2 Servings
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    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. For a bright summer meal, we’re tossing our plump gnocchi with a trio of tomatoes, zucchini, and pepper in a touch of butter. A sprinkling of grated romano cheese finishes it off on a savory note.
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    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
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    fresh
    ingredients
    Summer Vegetable Gnocchi with Romano Cheese
    Title
    • 10 oz Hot Italian Pork Sausage
    • ¾ lb Gnocchi
    • 4 oz Grape Tomatoes
    • 2 cloves Garlic
    • 1 Zucchini
    • 1 oz Butter
    • ¼ cup Grated Romano Cheese
    • 1 Bell Pepper
    time-saving
    tips & techniques
    Prepare the ingredients
    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 stem of the pepper. Halve lengthwise; remove the ribs and seeds, 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.

    Cook the sausage & vegetables
    2 Cook the sausage & vegetables

    In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage and sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced pepper and chopped garlic; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until the vegetables are softened and the sausage is browned. Add the seasoned tomatoes. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened and the sausage is cooked through. Turn off the heat.

    Cook the gnocchi
    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. Turn off the heat. Reserving 1/2 cup of the gnocchi cooking water, drain thoroughly.

    Finish the gnocchi & serve your dish
    4 Finish the gnocchi & serve your dish

    To the pan of cooked sausage and vegetables, add the cooked gnocchi, butter, half the cheese, a drizzle of olive oil, and half the reserved gnocchi cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and 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!

    Tips from Home Chefs

    Prepare the ingredients
    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 stem of the pepper. Halve lengthwise; remove the ribs and seeds, 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 sausage & vegetables

    In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage and sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced pepper and chopped garlic; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until the vegetables are softened and the sausage is browned. Add the seasoned tomatoes. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened and the sausage is cooked through. Turn off the heat.

    Cook the sausage & vegetables
    Cook the gnocchi
    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. 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 sausage and vegetables, add the cooked gnocchi, butter, half the cheese, a drizzle of olive oil, and half the reserved gnocchi cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and 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!

    Finish the gnocchi & serve your dish
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