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Cathy Katin-Grazzini

Cathy’s Kitchen Prescription LLC


Summer Sauté with

Pan-Fried Gnocchi


Pan-toasted pillowy potato gnocchi round out a tasty sauté with baby artichoke hearts, zucchini and yellow squash, shallots and grape tomatoes for a delightful supper or luncheon.  Plant-based, whole grain, oil-salt-sugar-free ~ of course!


Prep time 20 minutes          Cooking time 90 minutes                Serves 3-4





500 grams yellow potatoes

150 grams white whole wheat flour (for a chewier dumpling increase flour to 200 grams)



3 medium shallots, cut in half lengthwise and slivered

1 teaspoon dried thyme leaves or 2 teaspoons fresh thyme leaves

Splash of dry white wine, dry vermouth or no-sodium veggie broth to deglaze pan

2 small zucchinis, cut in ¼“ slices

1 medium yellow squash, cut in ¼” slices

1 cup grape tomatoes, sliced in half lengthwise

2 cups jarred, canned or frozen baby artichoke hearts, sliced in half lengthwise

2 Tablespoons capers (omit if using canned or jarred artichokes, as they’re already acidic)

3 scallions, cut in ¼“ slices

1 cup petite frozen or fresh peas

1 Tablespoon aka (red) miso •

1 cup no-sodium veggie broth

1 teaspoon corn starch



Summer edible flowers, chopped chives, or a few fresh basil leaves, cut chiffonade


  • Miso is a good salt alternative that helps to lower blood pressure (,%2C%20including%20salt%2Dsensitive%20hypertension.)



Stainless potato ricer

Stainless bench scraper

Good quality large nonstick skillet





Weigh out flour and pour on a large cutting board.


Boil potatoes until easy to penetrate with a fork and still intact, usually 20-25 minutes depending on potato size.  While still steaming hot, cut large potatoes in half and squeeze through potato ricer over the flour on the board. The hot steam from the potatoes is essential to create the gnocchi dough.


With a fork combine potatoes with the flour, using your hands as soon as you can tolerate the heat from the potatoes.  Gather into a dough and knead for a couple of minutes. Use the bench scraper to incorporate dough that adheres to the board.  Gather the dough and form a log.


Using the scraper, cut the dough log in 4 pieces. Using your hands on the board, roll each into a snake around ¾” in diameter.  Using the scraper slice each dough snake into ¾ “ gnocchi.  Cover with a clean cloth to prevent drying.


Two ways to cook the gnocchi:


  • Either pour them into a pot of boiling water, lower to a simmer.  When they all rise to the surface in a few minutes, cook for another minute, drain, and spread out on a piece of parchment so they don’t stick together as they cool.1-2 minutes. 


  • Or steam them in a large steamer, lined with perforated parchment paper for 10 minutes.


Heat your nonstick skillet for 3-4 minutes over medium heat.  Add the gnocchi (if your skillet isn’t large, brown in two batches), stirring or turning them every minute or so until they have toasted on all sides. Remove from pan and set aside.



This sauté is quick:  We cook the veggies lightly, stopping while the zucchini/squash are still a little crisp and preventing each individual vegetable from becoming soft or mushy.


Reheat the large nonstick skillet for a few minutes over medium heat.  Add shallots and thyme. Dry sauté, stirring occasionally for several minutes. When the shallots begin to darken and adhere to the pan, add a splash of your deglazing liquid, using a wooden spoon to loosen the carmelized sugars from the pan.


Add the zucchini and squash and cook for about 3 minutes.  Stir in the gnocchi and cook for another 2 minutes. 


Lightly stir in the tomatoes and artichokes and cook for just a minute.


Heat your broth for 1 minute in a microwave or until hot on a stovetop. Stir in the miso until it dissolves completely. Add the cornstarch and stir well to dissolve.  Add to the sauté, stirring gentle to coat all the contents.  Cook for 1-2 minutes until it thickens the glaze.


Finally, stir in the peas and scallion. Remove from heat.


Garnish if you like and serve on warmed plates.  And enjoy every bite!

Summer Sauté with Pan-Fried Gnocchi

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