with Bacon, Blistered Tomatoes, Zucchini and Corn
Roasting the gnocchi in the oven crisps it up, making this quick dish feel extra special. A veggie-packed, tomato-based sauce and a pop of goat cheese make this a perfect meal. Ingredients: Gnocchi (mashed potatoes (water, potato flakes, turmeric), flour, dehydrated potato flakes (contains soy monoglycerides, sodium acid pyrophosphate, citric acid), liquid whole egg, water, durum wheat semolina, canola oil, salt, cultured dextrose (contains maltodextrin)) (egg, wheat) • Zucchini • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Baby tomatoes • Thaw-friendly corn (corn, modified vinegar) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Gnocchi
350 g
Zucchini
1 unit(s)
Cream
56 mL
Baby Tomatoes
113 g
Goat Cheese, crumbled
0.25 cup
Corn Kernels
113 g
Smoked Paprika-Garlic Blend
3 g
Sun-Dried Tomato Pesto
0.5 cup
Bacon Strips
100 g
Oil
2.5 tbsp
Unsalted Butter
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 425˚F.
- Wash and dry all produce.
- To a parchment-lined baking sheet, add gnocchi with 2 tbsp oil. Toss to combine.
- Roast in the middle of the oven for 10-12 min, until tender and lightly golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, using 2 tbsp oil for each baking sheet.)
- Meanwhile, arrange bacon strips in a single layer on a parchment-lined baking sheet. Roast bacon in the top of the oven for 8-12 min, until crispy and cooked through.**
- Cut zucchini in half, and then into 1/4-inch moons.
- Heat a large non-stick pan over medium-high.
- When pan is hot, add 1/2 tbsp (1 tbsp) oil, then baby tomatoes. Cook for 3-4 min, stirring often, until blistered. Season with salt and pepper, then remove to a plate.
- Add 1 tbsp (2 tbsp) butter to the same pan, swirling to melt.
- Add corn and zucchini. Cook for 4-5 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- To the pan, add Smoked Paprika-Garlic Blend. Cook for 30 sec, stirring constantly, until veggies are coated.
- Add sun-dried tomato pesto, cream and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring occasionally, until slightly thickened.
- Season with salt and pepper.
- Remove the pan from heat.
- Add gnocchi. Stir to coat.
- Divide gnocchi between plates.
- Top with blistered tomatoes.
- Roughly crumble bacon over top.
- Sprinkle goat cheese over top.
If you've opted to add bacon, arrange bacon strips in a single layer on a parchment-lined baking sheet. Roast bacon in the top of the oven for 8-12 min, until crispy and cooked through.**
Roughly crumble bacon over plated pasta.
1210
kcal
Calories
82
g
Fat
26
g
Saturated Fat
97
g
Carbohydrate
16
g
Sugar
9
g
Dietary Fiber
25
g
Protein
100
mg
Cholesterol
1600
mg
Sodium
1
g
Trans Fat
1600
mg
Potassium
100
mg
Calcium
4
mg
Iron
with Blistered Tomatoes, Zucchini and Corn
with Blistered Tomatoes, Zucchini and Corn
with Blistered Tomatoes, Zucchini and Corn
with Blistered Tomatoes, Zucchini and Corn
with Blistered Tomatoes, Zucchini and Corn
with Blistered Tomatoes, Bacon, Zucchini and Corn
with Blistered Tomatoes, Zucchini and Corn
with Blistered Tomatoes, Zucchini and Corn
with Blistered Tomatoes, Zucchini and Corn
