Ingredients
Units
Scale
- 1 lb shelf-stable gnocchi
- 6 tbsp extra virgin olive oil
- 1/2 white onion, thinly sliced
- 6 garlic cloves, minced
- 1 lb cherry tomatoes
- 1 zucchini, quartered lengthwise and sliced 1/2 inch thick
- 1 green bell pepper, seeded and chopped into 1-inch pieces
- 1 tsp dried oregano
- 3/4 tsp sea salt
- 3/4 tsp black pepper
- Fresh herbs (basil, mint, parsley, dill)
- Crumbled feta cheese (optional)
Instructions
- Place gnocchi in a single layer in a cold nonstick skillet with olive oil. Cook over medium-high without stirring until golden, 5–8 minutes. Flip and cook 1–2 minutes more. Remove and set aside.
- In the same skillet, sauté onion until softened (3 minutes). Stir in garlic for 30 seconds.
- Add cherry tomatoes, zucchini, bell pepper, oregano, salt, and pepper. Cover and cook 6–8 minutes, stirring occasionally, until tomatoes burst. Press down gently on any whole tomatoes.
- Simmer uncovered for 1–2 minutes to thicken.
- Return gnocchi to the skillet, toss to coat, and remove from heat. Top with herbs and feta, if desired.
- Prep Time: 10
- Cook Time: 20
- Diet: Vegetarian
