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Gnocchi Succotash

bite of vegan gnocchi succotash

Gnocchi Succotash will help you satisfy all the hungry people in your life- and sneak in a full helping of vegetables. This is a spin on a classic succotash that replaces beans with gnocchi dumplings, I mean hello- how can you go wrong?

Scale

Ingredients

Instructions

Prep your veggies:

  1. Heat oven to 400. Coarsely chop zucchini and onion.
  2. In a mixing bowl and add the tomatoes, onion, olive oil, salt & pepper. (And canned corn, if using)
  3. Toss to coat veggies in oil, roast on a parchment lined sheet pan for 30 minutes. (if using corn on the cobb, leave the husks on and place corn on the baking sheet).
  4. Using the same mixing bowl, toss the zucchini with oil left in the bowl. We’ll add this in later to avoid soggy zucchini!
  5. While the veggies roast, boil water for the gnocchi. Cook and drain the gnocchi, set aside.
  6. At 30 minutes, add the zucchini to the baking sheet and cook and additional 5 minutes. You can remove the corn and let it start to cool, then remove from the cobb.

To assemble:

  1. Add all roasted vegetables to the mixing bowl, add cooked gnocchi, and 1/4 cup pesto. Stir gently to mix together!

Notes

** The pesto in this recipe is optional, with the juicy tomatoes you don’t have to use it!

** A traditional succotash includes red beans, and doesn’t usually have gnocchi or zucchini. This is our spin!

** You can substitute any other vegetables you have around… This gnocchi succotash recipe, as-is, is great for end of summer produce.

Keywords: Gnocchi, tomato