Bell Pepper & Zucchini Gnocchi in a Creamy Pink Sauce

Name: Bell Pepper & Zucchini Gnocchi in a Creamy Pink Sauce with Toasted Garlic Panko
Yield: 2 servings
Ingredients: 1 Egg; 1 Tomato; 1 Onion; 1 Zucchini; 2 tbsp Cream Cheese; 4 oz Cream Sauce Base; 1 tbsp Italian Seasoning; 1 Tomato; 1/4 cup Breadcrumbs; 1/4 oz Parsley; 1 Bell Pepper; 1 tsp Garlic Powder; 1 unit Gnocchi; 1 tbsp Olive Oil, tbsp; 1 tsp Granulated Sugar, tsp; 1 tbsp Butter, tbsp; 1 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Toasted Garlic Panko

By Recipe0 System

Raise your hand if you’re obsessed with anything gnocchi. (We've all raised our hands over here.) These little potato-based dumplings deliver an extra-tender, extra-carby bite, and here, they're paired with roasted bell pepper and zucchini, then tossed in a creamy tomato sauce. To top things off—in this case literally—there’s a layer of garlicky panko breadcrumbs. Once you take a bite, don’t be surprised when you find yourself making excuses to whip up the dish again and again!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
1 Tomato
1 Onion
1 Zucchini
2 tbsp Cream Cheese
4 oz Cream Sauce Base
1 tbsp Italian Seasoning
1 Tomato
1/4 cup Breadcrumbs
1/4 oz Parsley
1 Bell Pepper
1 tsp Garlic Powder
1 unit Gnocchi
1 tbsp Olive Oil, tbsp
1 tsp Granulated Sugar, tsp
1 tbsp Butter, tbsp
1 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to middle position (top and middle positions for 4 servings) and 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-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into 1⁄4-inch- thick half-moons. Halve, peel, and finely dice onion. Dice tomato into 1⁄4-inch pieces. Pick parsley leaves from stems; roughly chop leaves.
2

Toss bell pepper and zucchini on a baking sheet with a drizzle of olive oil, half the Italian Seasoning (all for 4 servings), salt, and pepper.

Roast until browned and tender, 15-18 minutes.
3

While veggies roast, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Stir in panko, half the garlic powder (all for 4), 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

Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. Reserve 1 cup gnocchi cooking water (1 1⁄2 cups for 4 servings), 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. (If onion begins to burn, reduce heat to low and add a splash of water.) 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

Heat pan with onion mixture over medium heat; add tomato, cream sauce, stock concentrate, cream cheese, and 1⁄2 cup reserved gnocchi cooking water (1 cup for 4 servings). Cook, stirring occasionally, until thickened and well combined, 2-4 minutes.

Turn off heat. Stir in gnocchi and roasted veggies. Taste and season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until gnocchi is coated in a creamy sauce.
6

Divide gnocchi between bowls. Top with toasted garlic panko and garnish with parsley. Serve.

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