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.
Made with
- True Foundations® Liquid Vegetable Stock Concentrate
Chef's Tip
This is an ideal recipe to use any seasonal fresh market vegetables with gnocchi, or your favorite noodle, tossed in a full-flavored roasted vegetable jus.
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
- In a 12" sauté an over medium high heat, add olive oil, heat 30 sec.
- Add gnocchi.
- Cook gnocchi 1 min on each side to create a crisp light brown color and texture.
- Remove from pan and hold warm.
- Add olive oil to the pan over medium high heat. Heat 30 sec.
- Add baby bok choy and onions, sear for 30 sec. On each side, remove bok choy and hold warm.
- Add zucchini, yellow squash, mushrooms and sear on each side 20-30 sec.
- Add cherry tomatoes and cook 30 sec.
- In a separate small bowl, combine water, vegetable liquid stock concentrate and corn starch.
- Whisk to fully blend liquids and corn starch into a slurry.
- Add to vegetable mixture in pan. Bring to a boil, allowing stock to create a lightly thickened jus.
- Add back warm gnocchi and bok choy - cook 10-15 sec to reheat.
- Serve plated in a pasta bowl or plate.
- Finish with fresh ground black pepper and enjoy!