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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 671 calories
  • 25 min
  • 4 servings

Ingredients

  • 4 medium carrots
  • 16 fl oz chicken or vegetable broth
  • 2 cloves garlic
  • 4 fl oz heavy whipping cream
  • 3 oz Parmesan cheese
  • 2 (16 oz) pkg potato gnocchi
  • 1 (8 oz) can tomato sauce
  • 2 medium zucchini squash
  • all-purpose flour
  • black pepper
  • butter, unsalted
  • salt

Instructions

  1. Fill a large pot halfway with hot water from the tap, cover, and bring to a boil
  2. Meanwhile, wash and dry the fresh produce. Peel and small dice carrots. Small dice zucchinis.
    • 4 medium carrots
    • 2 medium zucchini squash
  3. Add carrots to the pot and cook until fork-tender, 3-5 minutes.
  4. Peel and mince garlic.
    • 2 cloves garlic
  5. Add zucchini and gnocchi to the pot with the carrots; boil for 2 minutes more, then drain in a colander and set aside.
    • 2 (16 oz) pkg potato gnocchi
  6. Return pot to the stove over medium heat. Add butter and swirl to coat.
    • 3 tbsp butter, unsalted
  7. Add garlic and flour; whisk until smooth. Gradually add broth; bring to a boil over high heat, then reduce heat and simmer, whisking occasionally, until sauce thickens, 3-4 minutes.
    • ¼ cup all-purpose flour
    • 16 fl oz (2 cups) chicken or vegetable broth
  8. Stir in the tomato sauce, cream, salt, and pepper.
    • 1 (8 oz) can tomato sauce
    • 4 fl oz (½ cup) heavy cream
    • 1 tsp salt
    • ¼ tsp black pepper
  9. Add gnocchi and vegetables back to the pot. Cook, stirring often, until heated through, 2-3 minutes.
  10. Finely grate Parmesan.
    • 3 oz Parmesan cheese
  11. Divide gnocchi between bowls and top with Parmesan. Enjoy!

Nutrition per Serving

Calories
671
Fat
41g
Net Carbs
54g
Protein
19g

Cookware

  • can opener
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • large pot
  • measuring cups
  • measuring spoons
  • stirring spoon
  • vegetable peeler
  • whisk or fork