Gnocchi with Grilled Zucchini & Plant-Based Burger
Crispy pan-fried gnocchi, charred zucchini with a thyme-oregano crust, and a plant-based burger straight from the oven. Three cooking methods, one plate, twenty minutes.
The herb-oil mixture does double duty here. You brush it onto the zucchini before grilling, and the dried oregano and thyme toast directly against the hot pan, building a fragrant char that raw herbs never deliver. Meanwhile, the gnocchi get 12 full minutes in olive oil, long enough to develop a shell that cracks when you bite into it.
At 798 calories with 32 grams of protein, this is a full dinner from six ingredients. The plant-based burger brings the protein without any prep beyond unwrapping it.
Ingredients
- zucchini 1
- thyme, dried 1 teaspoon
- oregano, dried 1 teaspoon
- olive oil 1.5 tablespoon
- gnocchi 7 ounces
- plant-based burger 1
Method
-
Preheat the oven to 425°F (220°C).
-
Slice the zucchini into rounds. In a small bowl, mix the thyme, oregano, and half of the oil together. Use a brush to coat the zucchini slices with the oil and herb mixture.
-
Heat a grill pan and grill the zucchini slices for about 4 minutes per side, until tender.
-
Heat the remaining oil in a frying pan and cook the gnocchi for about 12 minutes. Turn them regularly until they are golden brown and crispy.
-
Place the plant-based burger on a baking sheet lined with parchment paper and bake in the preheated oven for 8 minutes.
-
Serve the crispy gnocchi with the grilled zucchini and plant-based burger on a plate.
-
Season with salt and pepper to taste.
Flip each gnocchi individually during the 12-minute fry. The flat sides need direct contact with the hot oil to form that golden crust, and dumpling-shaped pieces roll back to the same side if you just shake the pan. A spatula and patience gets you an even sear on every piece.
Behind this recipe
Can I use a regular frying pan instead of a grill pan for the zucchini?
Yes. A regular pan sears the zucchini instead of charring it, so you lose the grill marks but keep the flavor from the herb-oil coating. Press the rounds flat against the pan and avoid crowding them, or they steam instead of browning.
Does cooking the olive oil at high heat destroy its health benefits?
Cooking degrades about 75% of olive oil's polyphenols, but the compounds responsible for its cardiovascular benefits, particularly hydroxytyrosol derivatives, retain their biological activity at the concentrations left after normal cooking temperatures. The health benefit survives the heat.
Read the full evidence reviewIs the protein from a plant-based burger as effective as meat?
When total protein and leucine intake are matched, plant and animal protein produced equivalent muscle outcomes in controlled trials. This meal delivers 32 grams of protein. The source matters less than the dose.
Read the full evidence review
