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Plant Based Protein & Bell Pepper Gnocchi
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Plant Based Protein & Bell Pepper Gnocchi

Plant Based Protein & Bell Pepper Gnocchi

plus Zucchini in a Creamy Pink Sauce with Garlic Panko

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!

Allergens:
Wheat
Milk
Soy
Tree Nuts

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

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Bell Pepper

1 unit

Zucchini

1 unit

Yellow Onion

14 ounce

Diced Tomatoes

¼ ounce

Parsley

1 tablespoon

Italian Seasoning

¼ ounce

Panko Breadcrumbs

(Contains Wheat)

1 teaspoon

Garlic Powder

8.8 ounce

Gnocchi

(Contains Wheat)

1.5 ounce

Tomato Paste

4 ounce

Cream Sauce Base

(Contains Milk)

1 unit

Veggie Stock Concentrate

2 tablespoon

Cream Cheese

(Contains Milk)

6 ounce

Ground Plant-Based Protein

(Contains Soy, Tree Nuts, Wheat)

Not included in your delivery

1 teaspoon

Olive Oil

2 teaspoon

Cooking Oil

1 teaspoon

Sugar

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Calories810 kcal
Fat40 g
Saturated Fat21 g
Carbohydrate88 g
Sugar18 g
Dietary Fiber8 g
Protein29 g
Cholesterol65 mg
Sodium1890 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

Medium Pot
Baking Sheet
Large Pan
Small Bowl
Strainer

Instructions

Prep
1

• Adjust rack to middle position; 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 ¼-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Halve, peel, and finely dice half the onion (all for 4). Pick parsley leaves from stems; roughly chop leaves.

Roast Veggies
2

• 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 on middle rack until browned and tender, 15-18 minutes.

Toast Panko
3

• 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), ¼ tsp salt (½ 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.

Cook Gnocchi & Start Sauce
4

• Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. Reserve 1⁄3 cup gnocchi cooking water (½ cup 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.

Once onion is softened, add another drizzle of oil to pan. Add plant-based protein or sausage; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up into pieces; continue cooking until browned and cooked through, 3-4 minutes more for plant-based protein or 1-2 minutes more for sausage. Cook through the rest of the step as instructed.

Finish Sauce
5

• Heat pan with onion mixture over medium heat; add cream sauce, stock concentrate, cream cheese, reserved gnocchi cooking water, and ¼ cup diced tomatoes (½ cup for 4 servings). (Be sure to measure the diced tomatoes—we sent more.) 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, add a splash or two of water until gnocchi is coated in a creamy sauce.

Serve
6

• Divide gnocchi between bowls. Top with toasted garlic panko and garnish with parsley. Serve.

Ground Plant-Based Protein is fully cooked when internal temperature reaches 165°.

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