Summer Vegetable Gnocchi with Romano Cheese
600 Calories or Less

Summer Vegetable Gnocchi

with Romano Cheese

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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30g Of Protein
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45g Of Protein
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Nutritionist's Pick
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    From the Test Kitchen

    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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    Dietary Information

    Vegetarian 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      500 Cals (est.)
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    fresh
    ingredients
    Summer Vegetable Gnocchi with Romano Cheese
    Title
    • ¾ lb Gnocchi
    • 4 oz Grape Tomatoes
    • 2 cloves Garlic
    • 1 Zucchini
    • 1 oz Salted Butter
    • ¼ cup Grated Romano Cheese
    • 1 Bell Pepper
    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 vegetables
    2 Cook the vegetables

    In a large pan, heat a drizzle 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 pepper 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.

    Cook the gnocchi
    3 Cook the gnocchi

    Meanwhile, add the gnocchi to the pot of boiling water. Cook, stirring occasionally, 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 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 vegetables

    In a large pan, heat a drizzle 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 pepper 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.

    Cook the vegetables
    Cook the gnocchi
    3 Cook the gnocchi

    Meanwhile, add the gnocchi to the pot of boiling water. Cook, stirring occasionally, 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 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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