Parmesan & Herb Vegetable Gnocchi
Serving Size: 2
- 3/4 lb Gnocchi
- 4oz Cherry Tomatoes, cut in half
- 4oz Sweet Peppers, sliced
- 2 cloves garlic, chopped
- 1 Zucchini, sliced into half moons
- 2 tablespoons Butter
- 1 tablespoon Veggie Season's™ Parmesan Herb
Cook gnocchi according to the package instructions and reserve ½ cup of the gnocchi cooking water before straining.
In a large pan, heat 1 tablespoon 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 peppers and chopped garlic; season with Veggie Season’s™ Parmesan Herb. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
Add the tomatoes. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Turn off the heat.
Add the cooked gnocchi, butter, Veggie Season’s™ Parmesan Herb, and half of the reserved gnocchi cooking water to the pan of vegetables. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the gnocchi seem dry, gradually add the remaining cooking water to achieve your desired consistency.
Turn off the heat and season with more Veggie Season’s™ Parmesan Herb to taste. Enjoy!
Recipe adapted from Blue Apron’s Summer Vegetable Gnocchi.