Creamy Tomato Gnocchi with Zucchini
- Serves
- 4 servings
- Prep
- 7 min
- Cook
- 18 min
- Cost
- $15.50
- Nutrition
- 520 cal · 22g protein
- quick
- meatless
- kid-favorite
- comfort-food
- skillet
🍳 2 pans · Picky-eater safe bet: plain potatoes
Creamy Tomato Gnocchi with Zucchini is a Italian weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $16 in groceries. You'll need 2 pans, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Box graterDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2 packages potato gnocchi
- 2 count zucchini
- 3 count carrots
- 1 can no-salt-added tomato sauce
- 2 cups low-sodium vegetable broth
- ½ cup heavy cream
- 3 oz Parmesan cheese
- 3 tbsp butter
- 2 cloves garlic
- 2 tbsp all-purpose flour
- 1 pinch salt
- 1 pinch pepper
Steps
- Bring a large pot of salted water to a boil. Dice the zucchini and carrots into small 1/2-inch pieces, mince the garlic, and grate the Parmesan.
- Melt the butter in a large deep skillet over medium-high. Cook the carrots 4 minutes, then add the zucchini and garlic and cook 3 minutes more.
- Sprinkle the flour over the vegetables and stir 1 minute. Pour in the broth and tomato sauce, whisking out any lumps, and simmer 5 minutes until slightly thickened.
- Meanwhile, cook the gnocchi in the boiling water 2 to 3 minutes until they float. Drain.
- Stir the cream and Parmesan into the sauce until smooth, then add the gnocchi and toss to coat. Season with salt and pepper and serve.
- Picky eater tip: serve plain gnocchi with a little butter and Parmesan, and put the sauce and veggies on the side.
- Make ahead: dice the carrots and zucchini and grate the Parmesan up to 2 days ahead, and keep them covered in the fridge.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 22 g
- Carbohydrates
- 58 g
- Fiber
- 4 g
- Sugar
- 8 g
- Fat
- 21 g
- Saturated fat
- 13 g
- Sodium
- 1,020 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop