Gnocchi in Tomato Sauce
Gnocchi are little pillowy potato dumplings that are delicious when doused with sauce. But we're jazzing up this recipe by taking gnocchi a step further – pan-frying them until they're crispy and golden-brown really turns this dish into something special.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Sulphites, Wheat)
Veggie Ground Round
(Contains Soy, Gluten, Mustard)
Not included in your delivery
Salt and Pepper*
In Step 3, use this heat guide to determine what spice level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!
Wash and dry all produce.* Using a box grater, grate the zucchini. Mince or grate the garlic. Cut the tomatoes into 1/2-inch pieces.
Heat a medium pot over medium-high heat. When the pot is hot, add 1 tbsp oil, then the onions. Cook, stirring often, until softened, 3-4 min. Add the garlic and ground round. Cook, stirring together, until the ground round warms through, 1-2 min.
Add the zucchini, Italian seasoning, tomatoes, diced tomatoes, 1 tbsp vinegar, 1/4 tsp chili flakes and 1 cup water to the pot with the ground round mixture. (NOTE: Reference the chili guide in Start Strong.) Reduce the heat to medium-low. Simmer, stirring occasionally, until the sauce starts to thicken, 10-12 min. Season with salt and pepper.
Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp butter and 1 tbsp oil. Swirl the pan to melt the butter. Add the gnocchi and cook, stirring occasionally, until the gnocchi is golden brown, 5-6 min.
Divide the gnocchi between bowls and top with the tomato sauce. Dollop over the ricotta.