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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• 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°.
