Bell Pepper & Zucchini Gnocchi

🥘 Ingredients

• Italian seasoning
  1 tbsp
• bell pepper
  2 unit
• black pepper
  2 tsp
• butter
  2 tbsp
• cooking oil
  1 tsp
• cream cheese
  4 tbsp
• cream sauce base
  8 oz
• garlic powder
  1 tsp
• gnocchi
  2 unit
• olive oil
  1 tbsp
• onion
  2 unit
• panko breadcrumbs
  ½ cup
• parsley
  ¼ ounce
• salt
  2 tsp
• sugar
  2 tsp
• tomato
  2 unit
• tomato paste
  2 unit
• veggie stock concentrate
  2 unit
• zucchini
  2 unit

🍳 Cookware

• medium pot
• baking sheet
• large pan

1. 

   1

   Adjust rack to middle position (top and middle positions for 4 servings). Preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Halve, core, and dice bell pepper into 1/4-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into 1/4-inch-thick half-moons. Halve, peel, and finely dice onion . Dice tomato into 1/4-inch pieces. Pick parsley leaves from stems; roughly chop leaves.

   bell pepper: 2 unit, zucchini: 2 unit, onion: 2 unit, tomato: 2 unit, parsley: ¼ ounce
2. 

   2

   Toss bell pepper and zucchini on a baking sheet with a drizzle of olive oil , half the Italian seasoning (all for 4 servings), salt , and black pepper . Roast until browned and tender, ⏱️ 15-18 minutes . While veggies roast, melt half the butter (1 TBSP for 2 servings; 2 TBSP for 4 servings) in a large pan over medium heat. Stir in panko breadcrumbs , half the garlic powder (all for 4 servings), 1/4 tsp of the salt (1/2 tsp for 4 servings), and black pepper . Cook, stirring constantly, until golden brown, ⏱️ 3-5 minutes . Turn off heat; transfer to a small bowl. Wipe out pan. Once water is boiling, add gnocchi to pot. Cook until tender, ⏱️ 3-4 minutes . Reserve 1 cup gnocchi cooking water (1 1/2 cups for 4 servings), then drain. Meanwhile, heat a drizzle of cooking oil in the pan used for panko over medium-high heat. Add onion; cook until softened, ⏱️ 6-8 minutes . Add tomato paste and 1 tsp of sugar (2 tsp for 4 servings); cook until onion is evenly coated, ⏱️ 1-3 minutes . Turn off heat and let cool for ⏱️ 1-2 minutes . Heat the pan with onion mixture over medium heat; add cream sauce base , veggie stock concentrate , cream cheese , and 1/2 cup reserved gnocchi cooking water (1 cup for 4 servings). Cook, stirring occasionally, until thickened and well combined, ⏱️ 2-4 minutes . Turn off heat. Stir in gnocchi and roasted veggies. Season with salt and pepper. If needed, stir in more reserved cooking water a splash at a time until the sauce is creamy. Divide gnocchi between bowls. Top with toasted garlic panko, garnish with parsley, and serve.

   olive oil: 1 tbsp, Italian seasoning: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp, butter: 2 tbsp, panko breadcrumbs: ½ cup, garlic powder: 1 tsp, salt: 1 tsp, black pepper: 1 tsp, gnocchi: 2 unit, cooking oil: 1 tsp, tomato paste: 2 unit, sugar: 2 tsp, cream sauce base: 8 oz, veggie stock concentrate: 2 unit, cream cheese: 4 tbsp