Past Recipes
Gnocchi Pomodoro

Gnocchi Pomodoro with Summer Squash, Basil, and Fresh Mozzarella

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We’re bringing back this Popular Recipe to celebrate the arrival of warmer days. This Tuscan-inspired dish starts with a luscious sauce of tomato, yellow summer squash, and aromatic basil. We then stir in pillow-soft gnocchi and pieces of fresh mozzarella, torn by hand for a rustic feel. You might not be in the Italian countryside, but at least your kitchen will smell that way.

  • Vegetarian
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • 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

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

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 pot of water to a boil over high heat. Rinse all produce. Pat spinach dry with paper towel and roughly chop. 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 browned, 5-7 minutes. Transfer squash to a plate and set aside, reserving pan for next step. 

  3. Sauté tomatoes

    Sauté tomatoes

    Return pan from squash to medium-high 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. 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, stirring, until liquid is slightly reduced, 1-2 minutes. Then, add tomato purée, sugar, and half of basil and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until tomatoes are very soft and flavors have melded, about 4 minutes more. 

  5. Cook gnocchi

    Cook gnocchi

    While sauce simmers, season boiling water generously with salt. Over a clean, dry surface, use your hands to gently separate gnocchi. Add gnocchi to boiling water and cook, gently stirring to keep gnocchi from sticking together, until tender and floating to the surface, 2-3 minutes. Drain gnocchi. Once sauce has simmered, add gnocchi and squash to pan, still over medium heat, and stir to coat, 1 minute.  

  6. Plate gnocchi pomodoro

    Plate gnocchi pomodoro

    Stir spinach into pan with gnocchi, still over medium heat, until wilted, 1-2 minutes more. Remove pan from heat and stir in mozzarella and half of Parmesan. Divide gnocchi pomodoro between serving plates and garnish with remaining basil and remaining Parmesan. Dig in! 

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