Gnocchi With Zucchini Recipes

GNOCCHI AND ZUCCHINI WITH GARLIC-PARMESAN SAUCE

Gnocchi and Zucchini with Garlic-Parmesan Sauce image

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

Ingredients

1 pound gnocchi
2 tablespoons salted butter
1 tablespoon olive oil
2 zucchini, sliced
2 teaspoons chopped garlic
½ cup grated Parmesan cheese

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 ZUCCHINI

Gnocchi With Zucchini image

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

Ingredients

300 g yellow zucchini
1 garlic clove, crushed
2 tablespoons olive oil
150 ml cream
50 g gorgonzola, roughly cut
250 g gnocchi (fresh)
1 sprig basil
salt
pepper

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

GNOCCHI WITH SAUSAGE, ZUCCHINI, AND TOMATO

Gnocchi with Sausage, Zucchini, and Tomato image

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

Ingredients

1 tablespoon extra-virgin olive oil
8 ounces sweet Italian sausage (about 3 links), casings removed
1 large or 2 small zucchini (12 ounces), cut into a 1/2-inch dice (2 cups)
1 pound mixed tomatoes, such as beefsteak and cherry, coarsely chopped (3 cups)
Kosher salt and freshly ground pepper
1 package (17.5-ounces) gnocchi, such as DeCecco
1/3 cup pesto, homemade or store-bought (such as Buitoni)
Fresh basil leaves, for serving (optional)

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.

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