Name:

HF Bell Pepper & Zucchini Gnocchi

Description

In a Creamy Pink Sauce with Toasted Garlic Panko

Serves 2 or 4

Prep Time: 10 minutes

Cook Time: 35 minutes

Calories: 600

Ingredients
1 Bell Pepper (2 for 4 servings)
1 Zucchini (2 for 4)
1/2 Yellow Onion (1 for 4)
1/4 Cup Diced Tomatoes (1/2 Cup for 4)
1/4 oz Parsley
1/2 TBSP Italian Seasoning (1 TBSP for 4)
1/4 Cup Panko Breadcrumbs (1/2 Cup for 4)
1/2 tsp Garlic Powder (1 tsp for 4)
8.8 oz Gnocchi Pasta (17.6 oz for 4)
1.5 oz Tomato Paste (3 oz for 4)
4 oz Cream Sauce Base (8 oz for 4)
1 TBSP Veggie Stock Concentrate (2 TBSP for 4)
2 TBSP Cream Cheese (4 TBSP for 4)

Instructions
1. Prep
Adjust rack to middle position; preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce.
Halve, core, and dice bell pepper into 1/4 in pieces. Trim and halve zucchini lengthwise; cut crosswise into 1/4 in thick half moons. Halve, peel, and finely dice onion. Pick parsley leaves from stems; roughly chop leaves.
2. Roast Veggies
Toss bell pepper and zucchini on a baking sheet with a drizzle of olive oil, Italian seasoning, salt, and pepper.
Roast on middle rack until browned and tender, 15-18 minutes.
3. Toast Panko
While veggies roast, melt 1 TBSP butter (2 TBSP for 4) in a large pan over medium heat. Stir in panko, garlic powder, 1/4 tsp salt (1/2 tsp for 4), and pepper. Cook, stirring constantly, until golden brown, 3-5 minutes.
Turn off heat; transfer to a small bowl. Wipe out pan.
4. Cooking Gnocchi & Start Sauce
Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. Reserve 1/3 cup gnocchi cooking water (1/2 cup for 4), then drain.
Meanwhile, heat a drizzle of oil in pan used for panko over medium high heat. Add onion; cook, stirring occasionally, until softened, 6-8 minutes. Add tomato paste and 1 tsp sugar (2 tsp for 4); cook, stirring, until onion is evenly coated, 1-3 minutes more. Turn off heat for 1-2 minutes to let cool slightly.
5. Finish Sauce
Heat pan with onion mixture over medium heat; add cream sauce, stock concentrate, cream cheese, reserved gnocchi cooking water, and 1/4 cup diced tomatoes (1/2 cup for 4). Cook, stirring occasionally, until thickened and well combied, 2-4 minutes.
Turn off heat. Stir in gnocchi and roasted veggies. Tast and season with salt and pepper.
6. Serve
Divide gnocchi between bowls. Top with toasted garlic panko and garnish with parsley. Serve.

Length

45

Calories

600

Servings

2

Date Created

Created By

Jade Smidt

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