Ingredients
- 1 pound gnocchi
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 2 zucchini, sliced
- 2 teaspoons chopped garlic
- ½ cup grated Parmesan cheese
Why This Recipe Stands Out
This dish combines soft, pillowy gnocchi with tender zucchini, all coated in a creamy garlic-Parmesan sauce. It’s quick to make and full of comforting flavors that feel fancy but are easy enough for a weeknight meal.
Cooking Secrets
- Cook the gnocchi just until they float to the surface to avoid overcooking.
- Use fresh garlic for a bright, aromatic sauce.
- Sauté the zucchini until just tender to keep a slight bite and prevent mushiness.
- Use fresh garlic for a bright, aromatic sauce.
- Sauté the zucchini until just tender to keep a slight bite and prevent mushiness.
Step 1
Bring a large pot of salted water to a boil. Once it’s bubbling, drop in the gnocchi and cook them until they float to the surface—this usually takes about 2 to 4 minutes. Scoop them out with a slotted spoon or drain them, but be sure to save about a quarter cup of the cooking water.
Step 2
In a saucepan, melt the butter over medium heat and drizzle in the olive oil. Toss in the zucchini and garlic, cooking everything until the zucchini is tender and fragrant, which should take around 5 to 7 minutes.
Step 3
Add the cooked gnocchi back into the pan along with the Parmesan cheese and the reserved cooking water. Stir everything gently until the sauce becomes creamy and coats the gnocchi nicely. Serve warm and enjoy!
Best Ways To Serve
Serve with a sprinkle of fresh herbs like parsley or basil to add color and freshness. A simple green salad or crusty bread makes a great accompaniment to balance the richness of the sauce.
Leftover Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed. Avoid microwaving to keep the texture of the gnocchi intact.
