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

Parmesan Gnocchi

with Melted Summer Squash & Basil

Pillowy gnocchi gets punched up with vegan lemon butter and tender summer squashes. To top it off, fragrant fresh basil and garlicky roasted tomatoes add brightness.

Tags: Soy-Free Nut-Free Chef's Choice Less Prep Low Sodium
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
520
FAT
17g
CARBOHYDRATES
81g
PROTEIN
14g

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INGREDIENTS

  1. 1 yellow squash, trimmed, cut in half lengthwise, and thinly sliced into half moons
  2. 1 zucchini, trimmed, cut in half lengthwise, and thinly sliced into half moons
  3. 10 oz fresh gnocchi
  4. 1 tbsp vegan butter
  5. 3 garlic cloves, peeled and thinly sliced
  6. 2 tbsp vegan parmesan
  7. 1 lemon, half juiced and half cut into wedges (divided)
  8. 0.25 oz basil, leaves picked
  9. 1.5 oz roasted tomatoes
  10. 1 tsp crushed Aleppo pepper (divided)
  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.
  16. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: wheat
Tools: Large pot, Large nonstick skillet
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
520
FAT
17g
CARBOHYDRATES
81g
PROTEIN
14g

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INSTRUCTIONS

1
Melt the summer squash

Bring large pot of salted water to a boil. Heat 2 tsp olive oil in large nonstick skillet over medium-high heat. Add squash and zucchini and cook until lightly browned in places, about 3 to 4 minutes. Reduce heat to low and cook until veggies begin to break down, 5 to 7 minutes. Transfer to bowl and cover to keep warm. Wipe skillet clean. (4-serving meal: use 4 tsp olive oil) (TIP: Work in batches for the 4-serving meal.)

2
Cook the gnocchi

Add gnocchi to boiling water and cook until they float, 3 to 5 minutes. Drain gnocchi. Melt butter in same skillet over medium-high heat. Add garlic and cook until fragrant, about 2 minutes. Add boiled gnocchi and cook, undisturbed, until browned in places, 2 to 4 minutes. Add melted summer squash and parmesan and stir to combine. Remove from heat and add just half the lemon juice.

3
Serve

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

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