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Parmesan Gnocchi with Melted Summer Squash & Basil
2 or 4 Serving Dinner

Parmesan Gnocchi

with Melted Summer Squash & Basil

Tags: <600 Calories, Soy-Free, Nut-Free
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
560
FAT
21g
CARBOHYDRATES
79g
PROTEIN
14g

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INGREDIENTS

  1. 1 yellow squash, trimmed and sliced into half moons
  2. 1 zucchini, trimmed and sliced into half moons
  3. 10 oz fresh gnocchi
  4. 3 garlic cloves, peeled and thinly sliced
  5. 1 tbsp vegan butter
  6. 1 lemon, half juiced, half cut into wedges (divided)
  7. 3 tbsp vegan parmesan
  8. ½ oz fresh basil, leaves picked from the stems
  9. 2 oz roasted tomatoes
  10. 1 tsp Aleppo pepper
  11. 2 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: wheat
Tools: Large nonstick skillet, Large pot
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
560
FAT
21g
CARBOHYDRATES
79g
PROTEIN
14g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Melt the summer squash

Bring a large pot of salted water to a boil for the gnocchi. Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add yellow squash and zucchini and cook until lightly browned in places, 3 to 4 minutes. Reduce heat to low and cook until squash softens and breaks down, another 4 to 5 minutes. Transfer the melted summer squash to a bowl. (4-serving meal: use 4 tsp olive oil) TIPS: Work in batches for the 4-serving meal. We will use this skillet again in a later step.

2
Cook the gnocchi

Add gnocchi to the large pot of boiling water and cook until they float, 3 to 5 minutes. Drain boiled gnocchi and shake to remove excess water.

3
Finish the parmesan gnocchi

Return the large nonstick skillet to medium-high heat and add garlic and butter. When butter is melted, add boiled gnocchi and cook, undisturbed, until browned in places, 2 to 4 minutes. Add melted summer squash and stir to combine. Remove skillet from heat and add lemon juice and parmesan.

4
Serve

Divide the parmesan gnocchi with melted summer squash between bowls. Top with basil leaves, roasted tomatoes, and as much of the Aleppo pepper as you’d like. Serve with lemon wedges. Bon appétit!

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