Gnocchi with Summer Vegetables
Elevate your weeknight dinners with this vibrant and satisfying Gnocchi with Summer Vegetables recipe—a celebration of fresh, seasonal produce and simple cooking! Tender, pillowy gnocchi is paired with a colorful medley of sautéed zucchini, sweet cherry tomatoes, and crisp red bell pepper, all brought together in a fragrant garlic and olive oil base. A touch of butter adds richness, while fresh basil and a generous sprinkle of Parmesan cheese lend a burst of freshness and umami to every bite. Ready in just 35 minutes, this easy, vegetarian one-skillet dish is perfect for busy evenings or casual gatherings. Serve it as a light main course or alongside a crisp green salad for a well-rounded summer meal. Keywords: gnocchi recipe, summer vegetables, one-skillet dinner, vegetarian meal.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 500 g Gnocchi
- 2 tbsp Olive oil
- 1 medium Zucchini
- 250 g Cherry tomatoes
- 1 medium Red bell pepper
- 2 cloves Garlic cloves
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 10 leaves Fresh basil leaves
- 50 g Parmesan cheese
- 1 tbsp Butter
Instructions
Bring a large pot of salted water to a boil. Cook the gnocchi according to the package instructions, usually 2-3 minutes or until they float to the surface. Drain and set aside.
While the gnocchi cooks, prepare the summer vegetables. Dice the zucchini and red bell pepper into bite-sized pieces. Halve the cherry tomatoes. Mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Add the zucchini and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
Add the cherry tomatoes to the skillet. Cook for another 3-4 minutes until they begin to soften and release their juices.
Reduce the heat to low and add the drained gnocchi to the skillet along with 1 tablespoon of butter. Toss everything together to coat the gnocchi evenly in the vegetable mixture.
Season with salt and ground black pepper to taste. Stir well.
Remove the skillet from the heat and tear the fresh basil leaves over the top. Toss gently to combine.
Grate the Parmesan cheese over the finished dish and serve immediately. Optionally, garnish with additional fresh basil leaves.
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 1010 mg | 44% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.7 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 606 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
