Receta en Español

Potato Gnocchi

Vegetarian
  • Vegetarian icon

    Vegetarian

In this quick-cooking dish, pillowy-light gnocchi is tossed with a flavorful pesto that’s sure to have your tastebuds singing. You’re sure to get a lot of requests for this dinner in the future! 

Ingredients

  • Zucchini

    Potato gnocchi dough
    (Potatoes, flour, egg, salt) (GLUTEN FREE: Potatoes, Cup4Cup gluten-free flour, egg, salt)

  • Grape Tomatoes

    Basil pesto
    (Chia seeds, basil, extra-virgin olive oil, Parmesan, garlic, salt)

Kids icon

Getting Your Kids Involved:

When you set up your zucchini coin “assembly line,” give each child a job to help bread the coins.

Encouraging Picky Eaters:

If your child is averse to green foods, the gnocchi tastes just as delicious tossed with olive oil and Parmesan.

Instructions

1Step One

Preheat the oven to 400°F.  Cut zucchini into long slices and half the tomatoes. Toss with olive oil and salt to taste. Place on a cookie sheet and roast until brown for 15-20 minutes. Set a large pot of water over high heat, cover, and bring to a boil.

For GLUTEN FREE ONLY. Set a large pot of water over high heat to boil. While the water is heating, lightly dust a flat work space with gf flour and place the gnocchi dough on the surface. Divide the dough into thirds and then roll each piece into ¾” thick ropes.* NOTE: If the gnocchi dough is too sticky, or too soft, mix in additional flour until it becomes firmer and easy to divide. Cut each rope into ½” to 1” thick pieces. Press one side of each piece of dough against the backside tines of a fork and set aside until ready to cook. Make sure to keep a bit of space between the gnocchi so they don’t stick.

 

2Step Two

Add a pinch of salt to the boiling water. Slide the gnocchi gently into the water and cook until they begin to float to the surface, about 1-3 minutes. Remove gnocchi from the water with a slotted spoon and place into a bowl, reserving 1/4 cup of water from the pot for the next step. 

3Step Three

Add 1 Tbsp of olive oil to the pot along with the ¼ cup of reserved water. Bring the liquid to a quick simmer and then stir in the basil pesto. Remove pot from the heat and gently fold in the gnocchi. Serve the gnocchi and enjoy.

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