Best 3 Gnocchi With Zucchini Recipes
Gnocchi with zucchini is a classic Italian dish that combines the delicate flavor of homemade gnocchi with the fresh, summery taste of zucchini. In this article, we'll share three delicious recipes for gnocchi with zucchini, each with its own unique flavor profile.
The first recipe is a simple yet flavorful sautéed gnocchi with zucchini. This dish is made with fresh gnocchi, zucchini, garlic, and olive oil. It's a quick and easy weeknight meal that's perfect for busy families.
The second recipe is a creamy gnocchi with zucchini and pesto sauce. This dish is made with fresh gnocchi, zucchini, pesto sauce, and Parmesan cheese. It's a rich and decadent dish that's perfect for a special occasion.
The third recipe is a baked gnocchi with zucchini and mozzarella cheese. This dish is made with fresh gnocchi, zucchini, mozzarella cheese, and tomato sauce. It's a hearty and comforting dish that's perfect for a cold winter night.
No matter which recipe you choose, you're sure to enjoy the delicious combination of gnocchi and zucchini.
GNOCCHI AND ZUCCHINI WITH GARLIC-PARMESAN SAUCE
This is a simple and tasty gnocchi dish. You could substitute the zucchini for asparagus or just about any other vegetable.
Provided by Kimberly Heggie Hodge
Categories Fruits and Vegetables Vegetables Squash
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain, reserving 1/4 cup cooking liquid.
- Melt butter in a saucepan over medium heat and add olive oil. Add zucchini and garlic. Saute until tender, 5 to 7 minutes. Add cooked and drained gnocchi, Parmesan cheese, and reserved cooking liquid. Stir until nice and creamy.
Nutrition Facts : Calories 594.8 calories, Carbohydrate 45.7 g, Cholesterol 90.7 mg, Fat 40.1 g, Fiber 3.5 g, Protein 15.1 g, SaturatedFat 21.4 g, Sodium 570.5 mg, Sugar 2.3 g
GNOCCHI WITH SAUSAGE, ZUCCHINI, AND TOMATO
This satisfying weeknight dinner comes together in just 30 minutes, thanks to quick-cooking ingredients like fresh tomatoes, sausage, zucchini and store bought gnocchi. After cooking in a skillet, the flavors are enhanced with prepared pesto and fresh basil before hitting the serving bowl.
Provided by Sarah Carey
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Heat a large straight-sided skillet over medium-high. Swirl in oil, then add sausage and cook, breaking up pieces with a wooden spoon, until beginning to brown, 3 to 4 minutes. Add zucchini and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Add tomatoes, season with salt and pepper, and cook until they start to break down and release their juices, 3 to 5 minutes.
- Meanwhile, cook gnocchi in a large pot of salted boiling water according to package instructions. Reserve 1 cup pasta water; drain. Transfer gnocchi to skillet and toss to coat, adding pasta water as needed to create a silky sauce. Season to taste. Stir in pesto, sprinkle with basil, and serve immediately.
GNOCCHI WITH ZUCCHINI
This is a recipe for just 1 person. It is ideal for singles like me. I haven't made this yet, but wanted to store it here because the magazine where the recipe is from (essen & trinken) will soon be in the hands of my magazine swap partner.
Provided by tigerduck
Categories One Dish Meal
Time 30m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Halve zucchini and cut into 1cm slices.
- Fry in 2 tablespoons olive oil.
- Add 150ml cream and cook until it becomes thicker.
- Add gorgonzola and let it melt.
- Season with salt (only if necessary, the gorgonzola adds already salt to the sauce) and pepper.
- Cook gnocchi according to the instructions on the package.
- Strain gnocchi and add to the zucchini.
- Mix well, serve on a plate and sprinkle with the basil leaves.
Nutrition Facts : Calories 914.5, Fat 89.2, SaturatedFat 42.8, Cholesterol 207.3, Sodium 780.6, Carbohydrate 16.8, Fiber 3.4, Sugar 5.6, Protein 17.9
Tips:
- To ensure the gnocchi cooks evenly, use a large pot of boiling water. Overcrowding the pot can prevent the gnocchi from cooking properly.
- Do not stir the gnocchi while it is cooking. This can cause the gnocchi to break apart.
- The gnocchi is done cooking when it floats to the top of the water. This usually takes about 2-3 minutes.
- Use a slotted spoon to remove the gnocchi from the water. This will help to prevent the gnocchi from absorbing too much water.
- Gnocchi is best served immediately after it is cooked. However, you can also store it in the refrigerator for up to 3 days.
Conclusion:
Gnocchi with zucchini is a delicious and easy-to-make dish that is perfect for a weeknight meal. The gnocchi is light and fluffy, while the zucchini is tender and flavorful. The sauce is simple but flavorful, and it brings all of the ingredients together perfectly.
This dish is a great way to use up leftover zucchini, and it is also a good source of vitamins and minerals. The zucchini is a good source of vitamin C, potassium, and fiber. The gnocchi is also a good source of carbohydrates and protein, making this dish a well-rounded meal.
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