---
title: Bell Pepper & Zucchini Gnocchi
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/bell-pepper-zucchini-gnocchi-62d6b4c34266962cbc0d88fd
servings: 2
time required: 35 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
tags:
  - Calorie Smart
  - Veggie
rating: 4.0
rating_count: 3900
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the creamy, flavorful sauce, though some found it too sweet
  - theme: Ease of prep
    text: Some felt it had many steps to juggle, while others found it quick
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/Gnocchi/bell-pepper-zucchini-gnocchi.avif"
---
@veggie stock concentrate{1%unit}
@tomato paste{2%tbsp}
@onion{1%unit}
@zucchini{1%unit}
@cream cheese{1%oz}
@cream sauce base{1%unit}
@italian seasoning{1%tsp}
@tomato{1%unit}
@panko breadcrumbs{2%tbsp}
@parsley{1%unit}
@bell pepper{1%unit}
@garlic powder{1%tsp}
@gnocchi{12%oz}
@olive oil{1%tbsp}
@sugar{1%tsp}
@butter{1%tbsp}
@cooking oil{1%tbsp}
@salt{to taste}
@black pepper{to taste}

Preheat oven to 425°F. Bring a #medium pot{} of salted water to a boil. Wash and dry all produce. Halve, core, and dice bell pepper into ¼-inch pieces. Trim and halve zucchini lengthwise, then cut crosswise into ¼-inch half-moons. Halve, peel, and finely dice onion. Dice tomato into ¼-inch pieces. Pick leaves from parsley stems and roughly chop.

Toss bell pepper and zucchini on a #baking sheet{} with a drizzle of olive oil, half the italian seasoning, salt, and black pepper. Roast in oven until browned and tender ~{16%minutes}.

While veggies roast, melt 1 tbsp butter in a #large pan{} over medium heat. Stir in panko breadcrumbs, half the garlic powder, ¼ tsp salt, and black pepper. Cook, stirring constantly, until golden brown ~{4%minutes}. Turn off heat; transfer to a #small bowl{}. Wipe out pan.

Once water is boiling, add gnocchi to pot. Cook until tender ~{3%minutes}. Reserve 1 cup gnocchi cooking water, then drain. Meanwhile, heat a drizzle of cooking oil in the same pan over medium-high heat. Add onion; cook, stirring occasionally, until softened ~{7%minutes}. If onion begins to burn, reduce heat to low and add a splash of water. Add tomato paste and 1 tsp sugar; cook, stirring, until onion is evenly coated ~{2%minutes}. Turn off heat ~{1%minutes} to let cool slightly.

Heat pan with onion mixture over medium heat. Add tomato, cream sauce base, veggie stock concentrate, cream cheese, and ½ cup reserved gnocchi cooking water. Cook, stirring occasionally, until thickened and well combined ~{3%minutes}. Turn off heat. Stir in gnocchi and roasted veggies. Taste and season with salt and pepper. If needed, stir in more reserved cooking water a splash at a time until gnocchi is coated in a creamy sauce.

Divide gnocchi between bowls. Top with toasted garlic panko and garnish with parsley. Serve.