When all kinds of veggies are in season in summer, it makes perfect sense to put them to good use, right? These simple One-Pot Summer Veggie Gnocchi are perfect if you want to »get rid« of a good amount of veggies and when in need of a quick and easy dinner. The ideal weeknight meal to feed a family without spending a lot of time in the kitchen (and also not breaking the bank). ;)
Anyone with their own garden will surely find themselves looking for suitable recipes to use the veggies they’ve grown. One great thing about gardening is that you always have fresh veggies within reach – no need to go to the supermarket. At least most of the time. The downside of a garden, however, can also be that you always have fresh veggies within reach. ;P
If you ever planted veggies in your garden, you might know this situation: at some point in the summer, suddenly everything ripens at once and is ready to harvest. Cucumbers or zucchini are great examples here, they love to do that. Within just a few days, you’ve got a mountain of veggies and need to figure out what to do with them. After all, the months of hard work you invested should not go to waste in the fridge, right?!
That’s why it’s helpful (for gardeners and everyone else) to have a variety of recipes on hand that use up a good amount of veggies. After all, you don’t want to eat the same dish over and over for several days in a row. Simple stuffed zucchini with ground meat or something similar are tasty, of course, but eating something like that multiple days in a row? Not ideal, right? ;P
The preparation of this dish is as easy as it gets. These gnocchis with summer veggies are (basically) what you’d call a one-pot meal. You throw everything into a big pot and voilà – dinner is ready. Well, almost. ;P You do have to fill the pot several times and sauté/cook some ingredients separately, then set them aside and continue with the rest. So this isn’t exactly a pure one-pot recipe… but we are getting close. ;)
We got quite a few cooking and baking recipes here on the blog to use up summer veggies. We also got recipes that can help you to preserve various types of veggies. For homegrown cucumbers, for example, we have a great recipe for Homemade Pickled Gherkins. If you pickle your veggies and preserve them, you’ll have something delicious to eat from your garden all winter long. Unfortunately, not everything freezes easily… otherwise, that would always be our go-to option.
As mentioned already, we’ve got plenty of other recipes to help you use up veggies in a nice way. If you want to stick with the »one-pot« theme, you might want to take a closer look at these two recipes here. If you’ve got an excess of zucchini and bell peppers, we recommend our One-Pot Orzo with Minced Meat, Zucchini & Bell Peppers. These small rice-shaped noodles (also known as Orzo or Risoni) are perfect for quick one-pot meals.
If you prefer regular, larger pasta, take a look at our One-Pot Pasta with Meat, Pesto & Spinach. Super tasty and very easy to prepare. Of course, you can also use other types of pasta for that recipe – you don’t have to get these giant noodles we used specifically. Simple penne or fusilli work just as well.
INGREDIENTS / ZUTATEN
(4 servings)
some olive oil for frying
21 oz. (600g) Gnocchi (pre-cooked)
2 eggplants, in pieces
1 large zucchini, in pieces
1 large red onion, in wedges
3-4 garlic cloves, finely chopped
14 oz. (400g) small tomatoes, halved
1 tbsp. tomato paste*
1 tsp. dried oregano*
salt, pepper
1 cup (240ml) veggie broth
4.4 oz. (125g) mozzarella, torn apart
2-3 stalks of basil, leaves only
(4 Personen)
etwas Olivenöl zum Anbraten
600g Gnocchi (Kühlregal)
2 Auberginen, in Stücken
1 große Zucchini, in Stücken
1 große rote Zwiebel, in Spalten
3–4 Knoblauchzehen, fein gehackt
400g kleine Rispentomaten, halbiert
1 EL Tomatenmark*
1 TL Oregano*
Salz, Pfeffer
240ml Gemüsebrühe
125g Mozzarella, zerrupft
2–3 Stängel Basilikum (nur die Blätter)
DIRECTIONS / ZUBEREITUNG
1. Start by preparing the veggies. Wash and dry the eggplants, zucchini, and tomatoes. Cut the eggplants and zucchini into (not too) small pieces. Half the tomatoes and remove parts where they were attached to the plant stems. Peel the onion and garlic and cut into wedges/chop finely. Set everything aside.
2. Heat up a large Dutch oven* with some olive oil. Add the gnocchi and fry them for 5-6 minutes until nicely browned here and there. Take out and set aside.
3. Add some more oil and throw in the eggplant pieces. Fry them for 5-6 minutes until nicely browned and softer. Next, add the zucchini pieces and continue frying the veggies until the zucchini also got some color and is softer. Take out and set aside with the gnocchi.
4. Once again, add some more oil and sauté the onions until soft and glossy. Next, add the garlic and tomatoes and cook them for several minutes over high heat. You want the tomatoes to soften and release some of their liquid. Add the tomato paste, dried oregano, as well as some salt and pepper and stir in. Deglaze with the veggie broth and let everything bubble for a moment, then add the veggies and gnocchi back to the pot and let them heat up for 2-3 minutes.
5. Tear the mozzarella into small pieces and add it to the pot, as well as half of the basil leaves. Mix in and give the cheese the chance to melt a bit. Season with more salt and pepper to your liking, transfer the veggies and gnocchi to bowls and sprinkle with the remaining basil leaves to serve.
1. Als Erstes das Gemüse vorbereiten – dazu Auberginen, Zucchini und Tomaten waschen und trocknen. Auberginen und Zucchini in (nicht zu) kleine Stücke schneiden. Die Tomaten halbieren und die Stielansätze entfernen. Die Zwiebel und den Knoblauch schälen und dann in Spalten schneiden bzw. fein hacken. Alles zur Seite stellen.
2. Einen großen (gusseisernen) Topf* mit etwas Olivenöl erhitzen. Die Gnocchi für etwa 5-6 Minuten anbraten – sie sollten hier und da etwas gebräunt sein. Aus dem Topf herausnehmen und zur Seite stellen.
3. Noch etwas Öl nachlegen und dann die Auberginenstücke für etwa 5-6 Minuten anbraten. Die Auberginen sollten schön gebräunt und weicher sein. Als Nächstes die Zucchini dazugeben und ebenfalls einige Minuten anbraten, bis sie leicht gebräunt und etwas weicher sind. Aus dem Topf herausnehmen und zu den Gnocchi dazugeben.
4. Erneut etwas Öl in den Topf geben und erhitzen, dann die Zwiebel darin glasig andünsten. Knoblauch und Tomaten dazugeben und einige Minuten bei hoher Hitzezufuhr anbraten – die Tomaten sollten weich werden und etwas ihrer Flüssigkeit abgeben. Als Nächstes das Tomatenmark, Oregano und etwas Salz und Pfeffer dazugeben und unterrühren. Mit der Gemüsebrühe ablöschen und alles einmal aufkochen lassen, dann Gemüse und Gnocchi zurück in den Topf geben und alles für 2-3 Minuten köcheln lassen.
5. Den Mozzarella in kleine Stücke zerrupfen und dann mit der Hälfte der Basilikumblätter zum Topf dazugeben und unterrühren – der Käse sollte etwas Zeit haben, um schmelzen zu können. Nach Belieben mit etwas mehr Salz und Pfeffer würzen und dann auf Schüsseln aufteilen. Mit den restlichen Basilikumblättern bestreuen und servieren.
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One-Pot Summer Veggie Gnocchi
- Prep Time: 00:10
- Cook Time: 00:20
- Total Time: 00:30
- Yield: 4
- Category: Pasta
- Cuisine: International
- Diet: Vegetarian
Description
A simple and easy dish you will make over and over – One-Pot Summer Veggie Gnocchi. The perfect weeknight dinner for the whole family.
Ingredients
some olive oil for frying
21 oz. (600g) Gnocchi (pre-cooked)
2 eggplants, in pieces
1 large zucchini, in pieces
1 large red onion, in wedges
3-4 garlic cloves, finely chopped
14 oz. (400g) small tomatoes, halved
1 tbsp. tomato paste*
1 tsp. dried oregano*
salt, pepper
1 cup (240ml) veggie broth
4.4 oz. (125g) mozzarella, torn apart
2-3 stalks of basil, leaves only
Instructions
1. Start by preparing the veggies. Wash and dry the eggplants, zucchini, and tomatoes. Cut the eggplants and zucchini into (not too) small pieces. Half the tomatoes and remove parts where they were attached to the plant stems. Peel the onion and garlic and cut into wedges/chop finely. Set everything aside.
2. Heat up a large Dutch oven* with some olive oil. Add the gnocchi and fry them for 5-6 minutes until nicely browned here and there. Take out and set aside.
3. Add some more oil and throw in the eggplant pieces. Fry them for 5-6 minutes until nicely browned and softer. Next, add the zucchini pieces and continue frying the veggies until the zucchini also got some color and is softer. Take out and set aside with the gnocchi.
4. Once again, add some more oil and sauté the onions until soft and glossy. Next, add the garlic and tomatoes and cook them for several minutes over high heat. You want the tomatoes to soften and release some of their liquid. Add the tomato paste, dried oregano, as well as some salt and pepper and stir in. Deglaze with the veggie broth and let everything bubble for a moment, then add the veggies and gnocchi back to the pot and let them heat up for 2-3 minutes.
5. Tear the mozzarella into small pieces and add it to the pot, as well as half of the basil leaves. Mix in and give the cheese the chance to melt a bit. Season with more salt and pepper to your liking, transfer the veggies and gnocchi to bowls and sprinkle with the remaining basil leaves to serve.
Notes
Make something amazing in the kitchen!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
