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Summer Vegetable Gnocchi
with Romano Cheese
20 MIN
2 Servings
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.
16 PersonalPoints per serving
To learn more about WW's Points program, visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories500 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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2 cloves Garlic
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1 Zucchini
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1 oz Salted Butter
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¼ cup Grated Romano Cheese
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1 Bell Pepper
time-saving
tips & techniques
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 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.
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 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!
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.
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 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