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Pan Seared Farmers Market Vegetables and Gnocchi tossed in a Roasted Vegetable Jus

Pan-seared Farmers Market Vegetables and Gnocchi tossed in a Roasted Vegetable Jus

This easy plant-forward one pan skillet meal, features Custom Culinary® True Foundations™ Liquid Vegetable Stock Concentrate, and highlights in-season market vegetables and gnocchi, with a rich roasted vegetable jus glaze.

What You'll Need

3 Tbsp. Olive oil
2 cups Gnocchi, fresh or refrigerated
   
3 Tbsp.  Olive oil
1/4 ea. Baby bok choy, trimmed, quartered
1/4 cup Red onions, thick strip cut
1/4 cup Zucchini, roll cut
1/4 cup Yellow squash, roll cut
1/4 cup Baby bella mushrooms, quartered
1/2 cup  Cherry tomatoes, assorted colors, halved
   
1/2 cup  Water, cold
1 tsp.  True Foundations™ Vegetable Liquid Stock Concentrate
1/2 Tbsp. Cornstarch
   
To taste Black pepper, freshly ground 
PREPARATION

  1. In a 12" sauté an over medium high heat, add olive oil, heat 30 sec.
  2. Add gnocchi.
  3. Cook gnocchi 1 min on each side to create a crisp light brown color and texture.
  4. Remove from pan and hold warm.
  5. Add olive oil to the pan over medium high heat. Heat 30 sec.
  6. Add baby bok choy and onions, sear for 30 sec. On each side, remove bok choy and hold warm.
  7. Add zucchini, yellow squash, mushrooms and sear on each side 20-30 sec.
  8. Add cherry tomatoes and cook 30 sec.
  9. In a separate small bowl, combine water, vegetable liquid stock concentrate and corn starch.
  10. Whisk to fully blend liquids and corn starch into a slurry.
  11. Add to vegetable mixture in pan. Bring to a boil, allowing stock to create a lightly thickened jus.
  12. Add back warm gnocchi and bok choy - cook 10-15 sec to reheat.
  13. Serve plated in a pasta bowl or plate.
  14. Finish with fresh ground black pepper and enjoy!

CHEF'S TIP