Summer Vegetable Gnocchi with Romano Cheese
Family Friendly

Summer Vegetable Gnocchi

with Romano Cheese

20 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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.
    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 Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Vegetarian WW Recommended
    • Nutrition
      PER SERVING
    • Calories
      500 Cals (est.)
    View Full Nutrition
    Nutrition Label
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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
    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 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, 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 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, 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!

    Finish the gnocchi & serve your dish
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