Best 3 Garden Vegetable Gnocchi Recipes

In the realm of culinary delights, where flavors dance and textures intertwine, lies a dish that embodies the essence of garden freshness and homemade charm: Garden Vegetable Gnocchi. Originating from the heart of Italian cuisine, gnocchi are delectable dumplings traditionally crafted from mashed potatoes, flour, and eggs. Our journey takes you through four captivating variations of this beloved dish, each showcasing a unique blend of garden-grown vegetables. Embark on a culinary adventure where vibrant flavors and textures unite to create a symphony of tastes that will tantalize your palate and leave you craving for more. From the classic Potato Gnocchi with Peas and Pancetta to the innovative Sweet Potato Gnocchi with Roasted Butternut Squash and Goat Cheese, every recipe promises a distinct culinary experience. Unleash your inner chef and let the vibrant colors and flavors of these garden-inspired gnocchi creations transform your kitchen into a haven of culinary artistry.

Here are our top 3 tried and tested recipes!

GARDEN VEGETABLE GNOCCHI

Garden Vegetable Gnocchi image

When we go meatless, we toss gnocchi (my husband's favorite) with veggies and a dab of pesto. I use zucchini in this, too. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 medium yellow summer squash, sliced
1 medium sweet red pepper, chopped
8 ounces sliced fresh mushrooms
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) potato gnocchi
1/2 cup Alfredo sauce
1/4 cup prepared pesto
Chopped fresh basil, optional

Steps:

Preheat oven to 450°. In a greased 15x10x1-in. baking pan, toss vegetables with oil, salt and pepper. Roast 18-22 minutes or until tender, stirring once., Meanwhile, in a large saucepan, cook gnocchi according to package directions. Drain and return to pan., Stir in roasted vegetables, Alfredo sauce and pesto. If desired, sprinkle with basil.

Nutrition Facts : Calories 402 calories, Fat 14g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 955mg sodium, Carbohydrate 57g carbohydrate (12g sugars, Fiber 5g fiber), Protein 13g protein.

GNOCCHI WITH SUMMER VEGETABLES

Gnocchi with Summer Vegetables image

A few minutes in a skillet transforms ripe tomatoes and zucchini into a fresh sauce for gnocchi.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 15m

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 zucchini or summer squash, or one of each (about 2 pounds total), quartered and sliced
2 garlic cloves, minced
Coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package (15 to 16 ounces) frozen gnocchi
1/4 cup fresh basil, chopped
2 tablespoons grated Pecorino Romano cheese
1 tablespoon butter
2 teaspoons fresh lemon juice

Steps:

In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.
Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.

Nutrition Facts : Calories 341 g, Fat 22 g, Fiber 3 g, Protein 17 g

GNOCCHI WITH VEGETABLES

Gnocchi With Vegetables image

I had a similar recipe at a local winery, I loved it so much I came home and invented it. This is pretty close. Everyone I have made it for liked it, a good meal or side dish. I found no extra spices were needed and the juice from the veggies made a good sauce.

Provided by Tara1183

Categories One Dish Meal

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 14

Ingredients

2 (10 ounce) bags frozen gnocchi
2 tablespoons butter
2 tablespoons oil
1 red pepper, sliced in strips
1 green pepper, sliced in strips
1 medium onion, chopped
2 garlic cloves, minced
3/4 cup sliced mushrooms
1 small zucchini, sliced
1 small eggplant, cubed
3 cups of raw spinach
1/2 cup parmesan cheese
1/4 cup milk
salt and pepper

Steps:

Cook gnocchi according to package directions.
Put oil in a large pot and sauté onion and garlic on medium heat about 3 minutes, add peppers and sauté 5 minutes more.
Add remaining veggies, cover and turn to low heat for 10-15 minutes or until tender.
Add cooked gnocchi, milk, Parmesan and salt and pepper.
Serve sprinkled with a bit more Parmesan.

Nutrition Facts : Calories 247.8, Fat 17.3, SaturatedFat 7.2, Cholesterol 28.4, Sodium 266.2, Carbohydrate 17.7, Fiber 7.1, Sugar 7.3, Protein 9.1

Tips for Making Garden Vegetable Gnocchi:

Use fresh, seasonal vegetables for the best flavor.
Grate the vegetables finely so that they blend smoothly into the dough.
Do not overwork the dough, as this will make the gnocchi tough.
Cook the gnocchi in a large pot of boiling salted water until they float to the top.
Serve the gnocchi with your favorite sauce, such as pesto, tomato sauce, or Alfredo sauce.

Conclusion:

Garden vegetable gnocchi is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up fresh vegetables from your garden or local farmer's market. With a little planning and effort, you can make this dish at home in your own kitchen. So next time you are looking for a new and exciting meal to try, give garden vegetable gnocchi a try. You won't be disappointed!