Past Recipes
Gnocchi Pomodoro

Gnocchi Pomodoro with Summer Squash, Basil, and Fresh Mozzarella

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Recipe Details


Sometimes the simplest dishes are the most delicious, like this summery meal of pillow-soft gnocchi tossed in a luscious sauce of cherry tomato, summer squash, and aromatic basil. For the final Italian flourish, it’s topped with melty, decadent fresh mozzarella. You may not be in the Tuscan countryside, but at least your kitchen will smell that way.


  • Vegetarian
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

  • Calories 830
  • Protein 27g
  • Total Carb 89g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby spinach
    2 ounces
    baby spinach
  • cherry tomatoes
    1 pint
    cherry tomatoes
  • summer squash
    12 ounces
    summer squash
  • basil
    1/4 ounce
  • fresh mozzarella
    4 ounces
    fresh mozzarella
  • garlic
    1 clove
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • white wine
    2 tablespoons
    white wine
  • tomato purée
    1/2 cup
    tomato purée
  • sugar
    1/2 teaspoon
  • gnocchi
    1 pound
  • grated Parmesan cheese
    1 ounce
    grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot with lid
  • 10" medium high-sided pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Bring a large, covered pot of water to a boil over high heat. Rinse all produce. Roughly chop spinach. Halve cherry tomatoes. Halve summer squash lengthwise, then cut crosswise into ¼-inch half-moons, discarding ends. Roughly chop or tear basil leaves, discarding stems. Cut or tear mozzarella into bite-size pieces. Mince garlic.

  2. Sauté Squash

    Sauté Squash

    Heat 1 tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add squash and sauté, stirring occasionally, until lightly charred, 5-7 minutes. Transfer squash to a plate, reserving pan for cooking tomatoes, and set aside.

  3. Sauté Tomatoes

    Sauté Tomatoes

    Return pan from squash to medium heat with 2 tablespoons olive oil. When oil is shimmering, add crushed red pepper (skip or use half for less heat) and garlic and sauté, stirring, until fragrant, about 1 minute. Increase heat to medium high. Add cherry tomatoes and sauté until beginning to soften, 4-5 minutes. Season with ¼ teaspoon salt and black pepper as desired.

  4. Simmer Pomodoro Sauce

    Simmer Pomodoro Sauce

    Add white wine to pan with tomatoes, still over medium-high heat, and cook until liquid is slightly reduced, 1-2 minutes. Then, add tomato purée, sugar, and half of basil. Increase heat to high and bring to a boil, then reduce heat to medium and simmer sauce, stirring occasionally, until tomatoes are very soft, about 4 minutes more.

  5. Boil and Finish Gnocchi

    Boil and Finish Gnocchi

    While sauce simmers, season pot of boiling water generously with salt. Add gnocchi and cook until tender and floating to the surface, 2-3 minutes. Drain gnocchi. Once sauce has simmered, add cooked gnocchi and squash to pan, still over medium heat, and stir to coat, about 1 minute. Then, stir in spinach to wilt, 1-2 minutes more. Remove pan from heat and stir in mozzarella and half of Parmesan.

  6. Plate Gnocchi Pomodoro

    Plate Gnocchi Pomodoro

    Divide gnocchi pomodoro between serving plates and garnish with remaining basil and remaining Parmesan. Snap a few #platedpics of your stunning pasta night, and dig in!

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