Vegetable Gnocchi is a simple vegetarian dish and a perfect way to enjoy fresh summer vegetables. It can be made all year long but will be the best in the summer when the vegetables are local..
This is a simple dish that comes together fast and tastes so fresh. Gnocchi only need to cook for 2-3 minutes. While you are heating the water to cook them, you can be cooking the vegetables and have everything done in under 10 minutes. There is a bit of prep work chopping the vegetables. It will take 15 minutes of your time but the result is well worth it. This is one of those easy meals with a total prep and cook time of 25 minutes or less which makes it a good option for busy weeknights.
Gnocchi are an Italian pasta in a dumpling shape. They are made with flour, eggs and other variations that include semolina or potato. You can purchase them packaged in the pasta area of your grocery store.
Vegetable Gnocchi is a hearty vegetarian meal but can also be served as a side dish. Make sure that you reserve ½ cup of the gnocchi cooking water. You will need it for the sauce.
If you are a fan of gnocchi, check out Baked Ricotta Gnocchi, One Pot Asparagus Gnocchi, Tuscan Gnocchi, Turkey Gnocchi Soup, Gnocchi with Butternut Bechamel Sauce and Cheesy Gnocchi Casserole.
Check out 15 Simple Summer Squash Recipes for more ways to cook with this seasonal squash.
SOME THINGS TO KNOW: FAQ’S
INGREDIENT TIPS:
- There are different types of gnocchi that you can purchase or make your own gnocchi from scratch. The most commonly found at the grocery store are potato gnocchi and Romana gnocchi which is made from semolina. You could use either variety in this gnocchi dish.
- Read What’s the Difference? to learn more about them.
SPECIAL EQUIPMENT NEEDED:
- Large pot to cook the gnocchi.
- Large skillet
SUBSTITUTIONS:
- If you do not have fresh parsley, fresh basil can be substituted. You could also use 2 teaspoons of dried parsley flakes or Italian seasoning.
- If you want to add a little heat, substitute red pepper flakes for the black pepper.
- You can substitute other summer produce that you have on hand. Bell pepper, green beans and fresh spinach would all be good substitutions.
HOW TO STORE LEFTOVER VEGETABLE GNOCCHI:
- You can keep the leftover gnocchi in an airtight container in the refrigerator for 3-5 days.
- You can freeze the gnocchi in an airtight freezer container for 2-3 months. The consistency of the vegetables may change slightly during this process.
HOW TO REHEAT LEFTOVER VEGETABLE GNOCCHI:
- You can reheat the gnocchi covered in the microwave on a microwave safe plate. Cook at 1-2 minute intervals until heated through.
- You can also reheat it in a large saucepan on the stovetop over medium heat. Add a few tablespoons of the reserved pasta cooking water to keep it moist and stir occasionally.
Vegetable Gnocchi
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Ingredients
- 16 ounce package prepared gnocchi
- 2 tablespoons olive oil
- ¼ cup shallots, chopped (one small shallot)
- 1 ear fresh corn on the cob, shucked ( ½ cup frozen corn)
- 1 small zucchini cut into ½ cubes
- 1 small yellow squash cut into ½ cubes
- 1 cup grape or cherry tomatoes, halved
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon balsamic vinegar
- ½ cup grated parmesan cheese
- ½ cup reserved pasta cooking water ( reserve an extra ½ cup
Instructions
Put a large pot of water with a pinch of salt on the stove over high heat to cook the gnocchi. Bring it to a boil over medium-high heat.
While the water is heating, add the olive oil to a large skillet over medium low heat.
Add the shallots, corn, zucchini and yellow squash. Cook, stirring occasionally for 3 minutes until they begin to soften.
Add the tomatoes and season with the salt and pepper. cook for an additional 2-3 minutes until the tomatoes look slightly softened but not mushy. Remove from the heat and stir in the parsley.
Cook the gnocchi according to the package instructions for only 2-3 minutes. When they rise to the top of the water, they are finished.
Reserve ½ cup of the gnocchi cooking water and drain gnocchi.
Add the gnocchi back to the pot. Add the balsamic vinegar, parmesan cheese and the reserved cooking water. Cook over medium low heat, stirring until it forms a cheesy sauce.
Add the vegetables to the pot and cook for another minute stirring to make sure that they are heated through.
