Summer Gnocchi Recipe
Up your pasta game with this quick and easy gnocchi — perfect for a light summer supper, while you relax with your favorite wine. We love it so much that we created a winter version, too — just take peek at our Cook’s Tip.
- 3 qt water
- 1/4 cup plus 1 Tbsp Metropolitan Market Extra Virgin Olive Oil, divided
- 1/4 to 1/2 tsp red pepper flakes
- 1 large orange bell pepper, diced
- 1 pint cherry tomatoes, preferably multicolored
- 1 package (about 17 oz) potato gnocchi
- Salt and pepper
- 3 cups arugula
- 2 tsp sherry vinegar or apple cider vinegar
- 8 basil leaves
- Shredded Parmigiano-Reggiano or Grana Padano cheese
- Fill a large pot with 3 quarts of water. Cover and bring to a boil.
- While water comes to a boil, place a large skillet over medium-high heat. Add 2 Tbsp olive oil, pepper flakes, and bell pepper. Sauté, stirring often, until soft. Add tomatoes and cook for 4 to 5 minutes, just until they burst. Remove from heat.
- To boiling water, add 1 tsp salt and gnocchi. Return to a gentle boil and cook for 2 to 3 minutes or until gnocchi float to top of water. Remove gnocchi with a slotted spoon to a warm bowl. Drizzle with 2 Tbsp olive oil and toss gently. Spoon cooked vegetables over gnocchi.
- Place arugula in a separate bowl. Drizzle with vinegar, 1 Tbsp olive oil, and a pinch each of salt and pepper. Toss. Top gnocchi with arugula salad and sprinkle with basil leaves.
- Serve warm with shredded cheese.
- Cook’s Tip:
- Winter Gnocchi: Instead of cherry tomatoes, stir 2 cups Metropolitan Market Marinara Sauce into the sautéed pepper mixture.
Nutrition:Amount Per Serving (based on 4 servings)
Fat: 25 g
Saturated Fat: 7 g
Cholesterol: 20 mg
Sodium: 360 mg
Carbohydrates: 27 g
Fiber: 2 g
Sugar: 4 g
Protein: 4 g
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