Bell Pepper & Zucchini Gnocchi
in a Creamy Pink Sauce with Toasted Garlic Panko
- Milk
- Wheat
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!
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Tomato Paste
1 unit
Onion
1 unit
Zucchini
2 tablespoon
Cream Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
1 tablespoon
Italian Seasoning
1 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ ounce
Parsley
1 unit
Bell Pepper
1 teaspoon
Garlic Powder
1 unit
Gnocchi
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• Divide gnocchi between bowls. Top with toasted garlic panko and garnish with parsley. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy, flavorful sauce, though some found it too sweet; adding red pepper flakes gave it a nice kick 🌶️.
- Ease of prep: While delicious, some felt it had many steps and pots to juggle; others found it quick and easy to make.
- Suggestions: Consider pan-frying the gnocchi in butter first for better texture and flavor; reduce sugar for less sweetness.
- Portions: Several wished for more gnocchi compared to the amount of sauce and vegetables.
- Veggies: Roasted bell peppers and zucchini were highlights, though some preferred more variety or firmer textures.
Reviews from our home cooks
This took me a really long time to make (64 minutes) - there were so many ingredients to cut up (prep took 26 minutes, not 10) and a ton of cooking steps. It turned out really well and was very tasty. I was given world's largest zucchini so it was very zucchini-heavy (no complaints here - the zucchini was particularly yummy!). I also really enjoyed the roasted red bell pepper.
The sauce was SO good. Had great consistency and flavor. The only thing is the veggies came out a little mushy instead of roasted but once they were combined with gnocchi it was delicious.
For starters, both the bell pepper and the zucchini I received were not very fresh - the zucchini had a soft spot I had to cut around, and the pepper was a bit wrinkly. The sauce turned out nice, but kind of bland -- I ended up adding a little garlic and cayenne to liven it up. The gnocchi were very nice, though -- soft, light and delicate. With better veggies and some more spice, this dish would be great!
This was decadent I can't believe how low in calories it was! The only thing I'd add is maybe a second pepper or spinach for more bulk outside of the gnocchi.
Oh my god this was so freakin good. Like 7/4 stars. The roasted peppers add a ton of flavor and the breadcrumbs make the garlic taste come through strongly. I added sweet Italian sausage, added more peppers, and omitted the zucchini (sorry but zucchini sux). I'm not sure the diced tomatoes add much but they don't hurt.
This was so good! Wished they gave a little more gnocchi though. Paired with some garlic bread it would've been even better 😋
Excellent. I changed it a little. I cooked the veggies on the stovetop with a splash of apple cider vinegar and browned the gnocchi in butter.
This was excellent. I've had other HF gnocchi dishes where the portions felt too small due to the amount of pasta given...adding a bunch of fresh veggies was a great idea and really bulks the meal up.
The sauce was incredible, but the texture was a bit lacking. The zucchini and gnocchi just didn't pair as well.
So thankful to finally see gnocchi recipes as offerings again!!!! Please offer this recipes and other gnocchi recipes weekly or every other week! Easy, delicious, and a family fave!
