Roasted Bell Pepper and Zucchini Gnocchi with Creamy Tomato Sauce and Garlic Panko

If you’re a gnocchi lover, this dish is about to become your new favorite. Pillowy potato dumplings meet roasted bell pepper and zucchini, all enveloped in a luscious creamy tomato sauce. The crowning glory? A sprinkle of garlicky toasted panko breadcrumbs that adds the perfect crunch.

This recipe is simple enough for a weeknight but impressive enough for company. The combination of tender vegetables, rich sauce and crispy topping creates a harmony of textures and flavors that will have you coming back for seconds.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit GnocchiView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash and chop the bell pepper and zucchini into bite-sized pieces. Peel and dice the onion. Cut the tomato into small chunks.
3. On the prepared baking sheet, toss the bell pepper, zucchini and onion with a drizzle of olive oil, salt and pepper. Roast for 15-20 minutes until tender and lightly charred.
4. Meanwhile, bring a large pot of salted water to a boil. Cook the gnocchi according to package directions until they float to the surface, about 2-3 minutes. Drain and set aside.
5. In a small skillet, melt the butter over medium heat. Add the panko breadcrumbs and garlic powder. Stir constantly until golden and fragrant, about 2-3 minutes. Remove from heat and set aside.
6. In a large skillet, heat the cooking oil over medium heat. Add the diced tomato and cook for 2 minutes until softened. Stir in the tomato paste, veggie stock concentrate, cream sauce base, cream cheese, Italian seasoning and sugar. Whisk until smooth and creamy.
7. Add the roasted vegetables and cooked gnocchi to the sauce. Toss gently to coat everything evenly. Cook for 1-2 minutes until heated through.
8. Serve the gnocchi in bowls, topped with the toasted garlic panko and a sprinkle of fresh parsley. Enjoy immediately.

Recipe Tips

FAQ

Can I use frozen gnocchi?

Yes, frozen gnocchi works well. Cook according to package directions, usually a minute or two longer than fresh.

Can I substitute the cream sauce base?

You can use heavy cream or half-and-half mixed with a little milk as a substitute, though the consistency may vary slightly.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.