Parmesan Gnocchi with Melted Summer Squash & Basil

Parmesan Gnocchi

with Melted Summer Squash & Basil

DINNER

Tomatoes Fruit Nut-Free Quick and Easy <600 Calories Soy-Free Basil Lemon Pasta Squash Italian Dinner
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
530
FAT
16g
CARBOHYDRATES
85g
PROTEIN
11g

MAIN INGREDIENTS

  1. 3 garlic cloves
  2. 1 yellow squash
  3. 1 zucchini
  4. 1 lemon
  5. ½ oz fresh basil
  6. 10 oz fresh gnocchi
  7. 1 tbsp vegan butter
  8. 3 tbsp vegan parmesan
  9. 2 oz roasted tomatoes
  10. 1 tsp Aleppo pepper
  11. 2 tsp (4 tsp) olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Large pot

INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to a boil for the gnocchi. Peel and thinly slice the garlic. Trim the yellow squash and zucchini and slice into half moons. Halve the lemon(s), juice one half (1 lemon), and divide the other half (1 lemon) into wedges. Pick the basil leaves from the stems.

2
Melt the summer squash

Heat 2 tsp (4 tsp) olive oil in a large nonstick skillet over medium-high heat. Add sliced yellow squash and sliced zucchini to the skillet 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. TIP: We will reuse this skillet in a later step.

3
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.

4
Finish the parmesan gnocchi

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

5
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. Dig in!