Gnocchi with Vegetables
Elevate your weeknight dinners with this vibrant and satisfying Gnocchi with Vegetables recipe! Featuring tender pillows of gnocchi tossed with an array of colorful, sautéed veggies—zucchini, red bell pepper, cherry tomatoes, and spinach—this dish is as visually stunning as it is delicious. Infused with the rich aroma of garlic and finished with a generous sprinkle of Parmesan cheese and fresh basil, this recipe balances wholesomeness and indulgence. Perfectly seasoned with a touch of black pepper and optional red chili flakes for a hint of heat, this one-pan meal is quick to prepare, making it an ideal choice for busy evenings. Whether you're looking for a meatless main course or a delightful side dish, this recipe delivers fresh, garden-inspired flavors that everyone will love.
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Recipe Information
Ingredients
- 500 g Potato gnocchi (store-bought or homemade)
- 2 tbsp Olive oil
- 3 cloves Garlic cloves, minced
- 250 g Cherry tomatoes, halved
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 100 g Spinach leaves, washed
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 50 g Parmesan cheese, grated
- 2 tbsp Fresh basil leaves, torn
- 0.25 tsp Red chili flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the gnocchi according to the package instructions (about 2-3 minutes or until they float to the surface). Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the diced zucchini, red bell pepper, and cherry tomatoes to the skillet. Sauté for 5-7 minutes until the vegetables are tender and lightly browned.
Stir in the spinach leaves and cook for an additional 1-2 minutes, just until the spinach has wilted.
Add the cooked gnocchi to the skillet and gently toss with the vegetables to combine. Season with salt, black pepper, and red chili flakes (if using).
Remove the skillet from heat and sprinkle with grated Parmesan cheese and torn basil leaves.
Serve immediately, garnished with extra Parmesan and basil if desired.
Nutrition Facts
Calories |
1259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 5322 mg | 231% | |
| Total Carbohydrate | 170.7 g | 62% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 20.6 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 798 mg | 61% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2977 mg | 63% | |
*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.
