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Cheesy Baked Gnocchi

Cheesy Baked Gnocchi

with Zucchini, Herby Ricotta & Garlic Bread

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Raise your hand if you’re obsessed with anything involving gnocchi. (We all have our hands raised over here.) If you’re new to gnocchi, it’s a pasta/dumpling hybrid that’s partially-made with potatoes, resulting in an extra-tender, extra-carby bite. Here, it’s paired with tender zucchini and tossed in marinara sauce. To top things off—in this case literally—there’s a blanket of melty mozz. Once the mixture emerges from the oven, it’s dolloped with herby ricotta. There’s also a side of garlic bread...because, well, we just love you!

Tags:Veggie
Allergens:WheatSoyMilk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Green Herb Blend

2 clove

Garlic

1 unit

Zucchini

1 unit

Demi Baguette

(ContainsWheat, Soy)

4 ounce

Ricotta Cheese

(ContainsMilk)

8.8 ounce

Gnocchi

(ContainsWheat)

14 ounce

Marinara Sauce

½ cup

Mozzarella Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Olive Oil

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat40 g
Saturated Fat18 g
Carbohydrate93 g
Sugar12 g
Dietary Fiber5 g
Protein27 g
Cholesterol85 mg
Sodium1940 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.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Small Bowl
Medium Pan
Strainer
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

Adjust rack to top position and heat broiler to high. Bring a medium pot of salted water to a boil. Wash and dry all produce. Mince chives and parsley. Mince or grate garlic. Trim and halve zucchini lengthwise; slice crosswise into ½-inchthick half-moons. Halve baguette.

2

In a small bowl, combine ricotta, half the chives and parsley, a drizzle of olive oil, salt, and pepper. Place 2 TBSP butter (4 TBSP for 4 servings) in a separate small microwave-safe bowl; microwave until melted, 30 seconds. Stir in a pinch of garlic to taste; season with salt and pepper.

3

Heat a drizzle of olive oil in a medium, preferably ovenproof, pan over mediumhigh heat (use a large pan for 4 servings). Add zucchini; cook, stirring occasionally, until browned and tender, 5-7 minutes. Add remaining garlic; cook until fragrant, 30 seconds. Season with salt and pepper; transfer to a plate. Meanwhile, add gnocchi to pot of boiling water. Cook until tender, 3-4 minutes. Reserve ½ cup pasta cooking water, then drain.

4

Heat a drizzle of olive oil in pan used for zucchini over medium heat. Pour in marinara sauce; bring to a simmer. (TIP: Be careful—sauce may splatter.) Stir in cooked gnocchi, 1 TBSP plain butter (2 TBSP for 4), and a pinch of salt and pepper. If needed, stir in reserved pasta cooking water a splash at a time until gnocchi is coated in sauce. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish.

5

Scatter zucchini over gnocchi mixture, then sprinkle with mozzarella. Broil until cheese is bubbly and lightly browned, 2-3 minutes. Remove from oven; let cool slightly. Meanwhile, place baguette halves on a baking sheet; brush cut sides with garlic butter. Broil on top rack until golden brown, 1-2 minutes. (Watch carefully to avoid burning.)

6

Halve garlic bread on a diagonal. Dollop baked gnocchi with herby ricotta. Sprinkle with remaining chives and parsley. Serve straight from the pan (or dish) with garlic bread on the side.