Quick Gnocchi with Zucchini, Tomato, and White Beans

Name: Quick Gnocchi with Zucchini, Tomato, and White Beans
Total time: 35 min
Ingredients: 1 cup chopped red bell pepper; ¾ cup chopped onion; 2 tablespoons chopped green garlic, garlic scapes, or scallions; 3 cups chopped tomatoes; 2½ cups low-sodium vegetable broth; 1 medium zucchini, quartered lengthwise and sliced ½ inch thick (2 cups); 2 tablespoons no-salt-added tomato paste; 1 14- to 16-oz. package shelf-stable whole wheat or spinach gnocchi, such as Gia Russa brand; 2 15-oz. cans white beans, rinsed and drained (3 cups); ¼ cup chopped sun-dried tomatoes (not oil-packed); 1 tablespoon red wine vinegar; Sea salt; freshly ground black pepper; Chopped fresh basil; Nutritional yeast (optional)

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Saucy, colorful, fresh, and satisfying, this mouthwatering vegan gnocchi is a cinch to make and uses store-bought gnocchi. Get the recipe!

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Cooking tools:

Nonstick skillet
Pepper mill
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Can opener
Colander
Stove
Wooden spoon
Serving bowl

Ingredients

1 cup chopped red bell pepper
¾ cup chopped onion
2 tablespoons chopped green garlic, garlic scapes, or scallions
3 cups chopped tomatoes
2½ cups low-sodium vegetable broth
1 medium zucchini, quartered lengthwise and sliced ½ inch thick (2 cups)
2 tablespoons no-salt-added tomato paste
1 14- to 16-oz. package shelf-stable whole wheat or spinach gnocchi, such as Gia Russa brand
2 15-oz. cans white beans, rinsed and drained (3 cups)
¼ cup chopped sun-dried tomatoes (not oil-packed)
1 tablespoon red wine vinegar
Sea salt
freshly ground black pepper
Chopped fresh basil
Nutritional yeast (optional)