HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBell Pepper & Zucchini Gnocchi
Bell Pepper & Zucchini Gnocchi

Bell Pepper & Zucchini Gnocchi

in a Creamy Pink Sauce with Toasted Garlic Panko

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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!

Tags:Calorie SmartVeggie

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Bell Pepper

1 unit


1 unit

Yellow Onion

1 unit


¼ ounce


1 tablespoon

Italian Seasoning

¼ ounce

Panko Breadcrumbs


1 teaspoon

Garlic Powder

8.8 ounce



1.5 ounce

Tomato Paste

4 ounce

Cream Sauce Base


1 unit

Veggie Stock Concentrate

2 tablespoon

Cream Cheese


Not included in your delivery

1 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

1 teaspoon


1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories620 kcal
Fat27 g
Saturated Fat14 g
Carbohydrate84 g
Sugar18 g
Dietary Fiber6 g
Protein12 g
Cholesterol65 mg
Sodium1440 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Baking Sheet
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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• 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.