Directions
Bring a large pot of salted water to a boil and cook the gnocchi according to package directions. Drain and set aside. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add zucchini and eggplant and cook for 6 to 8 minutes until tender and lightly browned. Stir in garlic and cook for 30 seconds, then add tomatoes and cook for 3 to 4 minutes, until they begin to soften. Add cooked gnocchi to the skillet and gently toss to combine. Season with red pepper flakes, salt, and pepper. Remove from heat and fold in mozzarella until just softened. Finish with basil and serve immediately. Serves 4.
Summer Vegetable Gnocchi
Prep: 10 min Cook: 20 min Servings: 4
Tender potato gnocchi is tossed with sautéed zucchini, eggplant, sweet cherry tomatoes, and garlic, then finished with fresh mozzarella and basil for a light, flavorful summer meal. Simple ingredients and fresh flavors make this an easy weeknight dinner that's ready in under 30 minutes.
Ingredients
- Anna Potato Gnocchi
- Cento Organic Whole Cherry Tomatoes
- 1 small Zucchini, diced
- 1 small Eggplant, diced
- Cento Imported Extra Virgin Olive Oil
- 5 cloves Garlic, minced
- 8 oz Mozzerlla, torn
- Fresh Basil, torn
- 1/4 tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
- Bring a large pot of salted water to a boil and cook the gnocchi according to package directions. Drain and set aside. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add zucchini and eggplant and cook for 6 to 8 minutes until tender and lightly browned. Stir in garlic and cook for 30 seconds, then add tomatoes and cook for 3 to 4 minutes, until they begin to soften. Add cooked gnocchi to the skillet and gently toss to combine. Season with red pepper flakes, salt, and pepper. Remove from heat and fold in mozzarella until just softened. Finish with basil and serve immediately. Serves 4.
