Gnocchi with Veggies and Lemon
A simple yet flavorful meal with soft and pillowy gnocchi, a fragrant herb mix and the irresistible tang of lemon. Have a great time.
Servings
Produce
Garlic (Organic)
2 1 Clove
Broccoli (Organic)
5 2.5 oz
Yellow Squash (Organic)
8 4 oz
Lemon
2 1 Whole
Cherry Tomato (Organic)
8 4 oz
Parsley (Organic)
1/2 0.25 oz
Protein & more
Gnocchi
1 0.5 lb
Parmesan cheese, grated
1/2 0.25 cup
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Dried thyme
1/2 0.25 teaspoon
Parsley, dried
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Basil, dried
1/2 0.25 teaspoon
Rosemary, ground
1/2 0.25 teaspoon
Prep ahead (optional)
a. ½" dice yellow squash. b. Chop broccoli into bite-sized florets. c. Divide lemon into two. Juice one part, slice the other into wedges. d. Halve cherry tomatoes. e. Mince garlic. f. Finely chop parsley.
Instructions
1
Cook the gnocchi:
a. Fill a large bowl with ice water.
b. In medium saucepan, bring 4 cups water to a boil.
c. Add gnocchi; stir immediately. Cook for 2 minutes. Drain and add to the bowl with ice water. Drain again after 1 minute.
d. Heat 1 tbsp olive oil in a saute pan over medium heat. Add the blanched gnocchi and ½ tsp salt. Cook for 2-3 minutes, stirring occasionally.
2
Cook the veggies:
a. Heat 1 tbsp olive oil in a saute pan. Add garlic (mince), broccoli (chop bite-sized florets), yellow squash (½" dice) and ½ tsp salt. Cook for 4 minutes.
b. Add cherry tomatoes (halve) and cook for 1 more minute.
c. Add the herbes de Provence, juice of 1 lemon (½ lemon for 2 person portions) and half the grated parmesan. Stir well to mix.
d. Remove from heat and mix the gnocchi with the vegetables.
3
Serve:
a. Divide gnocchi into plates. Garnish with remaining grated parmesan, lemon wedges and parsley (finely chop). Enjoy!
Chef's notes
Do not bring the water to a hard boil when cooking gnocchi. This can break the gnocchi.
This recipe has been adapted from Taste
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA