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Bell Pepper & Zucchini Gnocchi

in a Creamy Pink Sauce with Toasted Garlic Panko

Bell Pepper & Zucchini Gnocchi

Tender gnocchi tossed with sweet bell pepper and zucchini in a creamy pink sauce, finished with crisp toasted garlic panko for a rich, satisfying bite.

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Ingredients

For 2 servings

  • 1 unit Bell Pepper
  • 2 tablespoon Cream Cheese
  • 4 ounce Cream Sauce Base
  • 14 ounce Diced Tomatoes
  • 1 teaspoon Garlic Powder
  • 8.8 ounce Gnocchi
  • 1 tablespoon Italian Seasoning
  • ¼ cup Panko Breadcrumbs
  • ¼ ounce Parsley
  • 1.5 ounce Tomato Paste
  • 1 unit Veggie Stock Concentrate
  • 1 unit Yellow Onion
  • 1 unit Zucchini

Additional Ingredients

  • 1 tablespoon Butter
  • 1 teaspoon Cooking Oil
  • 1 teaspoon Olive Oil
  • Pepper
  • Salt
  • 1 teaspoon Sugar
Bell Pepper & Zucchini Gnocchi
American
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories600
Protein12g
Carbs79g
Fat27g
Tags:
VeggieCalorie SmartFiber Smart
⚠️Allergens:
🥛Milk🌾Wheat

Swaps and substitutions

For a dairy-free version, swap the cream cheese and cream sauce base for unsweetened plant-based alternatives with a similar creamy texture. To avoid gluten, use gluten-free gnocchi and replace the breadcrumbs with a gluten-free crunchy topping.

What to serve with it

Serve it with a crisp green salad or simple roasted broccoli to keep the meal light and balanced. Warm crusty bread works well for scooping up the creamy sauce, especially if you want a heartier dinner.

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