Ingredients
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1.5 Onion
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4 cloves Garlic
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1 Canned Roasted Bell PepperAbout 1/2 of an 11 ounce jar of roasted peppers
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1 28 Ounce Can Crushed Tomatoes
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2 Small Zucchini
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2 Small Yellow Squash
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.5 Teaspoon Crushed Red Pepper
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1.5 Teaspoon Italian Seasoning
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1 Pound Gnocchi
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Optional
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.5 Cup Cream
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Shredded Parmesan Cheese
Directions
- Prepare the Ingredients: Dice the onion. Mince the garlic. Drain and dice the roasted red pepper. Dice zucchini and yellow squash and set aside for later.
- Make the Marinara: Heat a large pot over medium-high heat and add a small amount of oil. Add onion and saute for 4-5 minutes until translucent. Add garlic and roasted pepper and cook while stirring for 3-4 minutes more. Add Italian seasoning and crushed red pepper, stir for 1 minute more before adding in the can of crushed tomatoes. Cover and reduce the heat to a simmer. Simmer for 1-2 hours checking occasionally and adding a small amount of water or vegetable broth as needed. The goal of simmering the sauce is to reduce the acidity of the tomatoes and bring out the natural sweetness of the ingredients.
- Cook the Gnocchi: About 15 minutes before the sauce is finished, bring a large pot of water to boil. Add a teaspoon or so of salt and then add the gnocchi. Cook according to package directions until they are soft and slightly chewy.
- Finish and Serve: Around the time you begin cooking your gnocchi, add the zucchini and yellow squash to the pot of marinara and let simmer for 20-25 minutes until the squashes are soft. Remove the sauce from the heat and add the cream if desired. Finish the pasta by tossing the gnocchi with enough sauce to coat everything. Plate a large scoop of the pasta on a plate and top with parmesan cheese if desired.
Meal Prep Tip:
This dish stores well in the refrigerator for 4-5 days. Mix the pasta as discussed above and store in individual servings for a ready-to-go lunch!
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