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Primavera Gnocchi Pouches
Recipes
Primavera Gnocchi Pouches

Ingredients

  • 2 ½ cups fresh sliced zucchini/squash
  • 1 lb gnocchi pasta
  • 8 oz tri-pepper mix (fresh diced green, red, yellow bell peppers)
  • ½ cup unsalted chicken stock (or broth)
  • 4 tablespoons lemon herb finishing butter (Seafood)
  • ½ teaspoon kosher salt
  • 1 teaspoon pepper
  • nonstick aluminum foil

Steps

    1. Preheat oven to 375°F. Place 4 sheets of foil on workspace. Cut zucchini/squash into bite-size pieces, if desired. Divide zucchini/squash, gnocchi, and peppers evenly, in single layer, over foil. Top each with 2 tablespoons stock, 1 tablespoon butter, and season with salt and pepper. Bring up ends of foil and double-fold both sides up to completely seal pouches; place on baking sheet (seam side up).
    2. Bake 25–30 minutes or until gnocchi is tender. Let stand 5 minutes to cool. Open pouches carefully and serve.