Bell Pepper & Zucchini Gnocchi

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  to taste
• butter
  1 tbsp
• cooking oil
  1 tbsp
• cream cheese
  1 oz
• cream sauce base
  1 unit
• garlic powder
  1 tsp
• gnocchi
  12 oz
• italian seasoning
  1 tsp
• olive oil
  1 tbsp
• onion
  1 unit
• panko breadcrumbs
  2 tbsp
• parsley
  1 unit
• salt
  to taste
• sugar
  1 tsp
• tomato
  1 unit
• tomato paste
  2 tbsp
• veggie stock concentrate
  1 unit
• zucchini
  1 unit

🍳 Cookware

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

1. 

   1

   veggie stock concentrate tomato paste onion zucchini cream cheese cream sauce base italian seasoning tomato panko breadcrumbs parsley bell pepper garlic powder gnocchi olive oil sugar butter cooking oil salt black pepper

   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
2. 

   2

   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.
3. 

   3

   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 .
4. 

   4

   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.
5. 

   5

   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.
6. 

   6

   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.
7. 7

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