Plant Based Protein & Bell Pepper Gnocchi

🥘 Ingredients

• Italian seasoning
  1 tbsp
• bell pepper
  2 unit...
• black pepper
• butter
  2 tbsp
• cooking oil
  1 tsp
• cream cheese
  4 tbsp
• cream sauce base
  8 oz
• diced tomatoes
  14 oz
• garlic powder
  1 tsp
• gnocchi
  2 unit
• ground plant-based protein
  12 oz
• olive oil
  1 tbsp
• onion
  1 unit
• panko breadcrumbs
  ½ cup
• parsley
  1/4 oz
• salt
• sugar
  1 tsp
• tomato paste
  2 unit
• veggie stock concentrate
  2 unit
• zucchini
  2...

🍳 Cookware

• medium pot
• baking sheet
• large pan
• small bowl
• strainer

1. 

   1

   Adjust rack to middle position; preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry 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 half the onion (all for 4). Pick parsley leaves from stems; roughly chop leaves.

   bell pepper: 2 unit..., zucchini: 2..., onion: 1 unit, parsley: 1/4 oz
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 on middle rack until browned and tender, ⏱️ 15 minutes to ⏱️ 18 minutes .

   olive oil: 1 tbsp, Italian seasoning: 1 tbsp, salt, black pepper
3. 

   3

   While veggies roast, melt butter in a large pan over medium heat. Stir in panko breadcrumbs , half the garlic powder (all for 4), 1/4 tsp salt, and pepper. Cook, stirring constantly, until golden brown, ⏱️ 3 minutes to ⏱️ 5 minutes . Turn off heat; transfer to a small bowl . Wipe out pan.

   butter: 2 tbsp, panko breadcrumbs: ½ cup, garlic powder: 1 tsp
4. 

   4

   Once water is boiling, add gnocchi . Cook until tender, ⏱️ 3 minutes to ⏱️ 4 minutes . Reserve 1/3 cup gnocchi cooking water (1/2 cup for 4 servings), then drain in a strainer . Meanwhile, heat a drizzle of cooking oil in the pan used for panko over medium-high heat. Add onion and cook, stirring occasionally, until softened, ⏱️ 6 minutes to ⏱️ 8 minutes . If onion begins to burn, reduce heat to low and add a splash of water. Add tomato paste and sugar (2 tsp for 4); cook, stirring, until onion is evenly coated, ⏱️ 1 minutes to ⏱️ 3 minutes . Turn off heat and let cool slightly. Once onion is softened, add another drizzle of oil to the pan. Add ground plant-based protein (or sausage); season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, ⏱️ 3 minutes to ⏱️ 4 minutes . Break up into pieces; continue cooking until browned and cooked through, ⏱️ 3 minutes to ⏱️ 4 minutes for plant-based protein or 1-2 minutes for sausage.

   gnocchi: 2 unit, cooking oil: 1 tsp, tomato paste: 2 unit, sugar: 1 tsp, ground plant-based protein: 12 oz
5. 

   5

   Heat pan with onion mixture over medium heat; add cream sauce base , veggie stock concentrate , cream cheese , reserved gnocchi cooking water, and diced tomatoes (be sure to measure the diced tomatoes—we sent more). Cook, stirring occasionally, until thickened and well combined, ⏱️ 2 minutes to ⏱️ 4 minutes . Turn off heat. Stir in gnocchi and roasted veggies. Taste and season with salt and pepper. TIP: If needed, add a splash or two of water until gnocchi is coated in a creamy sauce.

   cream sauce base: 8 oz, veggie stock concentrate: 2 unit, cream cheese: 4 tbsp, diced tomatoes: 14 oz
6. 

   6

   Divide gnocchi between bowls. Top with toasted garlic panko and garnish with parsley. Serve. Ground Plant-Based Protein is fully cooked when internal temperature reaches 165 degrees.