This gnocchi recipe is easy to make and delicious. Any other vegetable, such as asparagus, could be used in place of the zucchini.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 pound gnocchi
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 2 zucchini, sliced
- 2 teaspoons chopped garlic
- ½ cup grated Parmesan cheese
Instructions
- 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.
- Cook gnocchi according to the package instructions.
- You can use margarine instead of butter, if preferred.
Nutrition Facts
| Calories | 595 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 4 g |
| Protein | 15 g |
| Saturated Fat | 21 g |
| Sodium | 571 mg |
| Sugars | 2 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
This was my first time making potato Gnocchi and I am satisfied with the outcome. I am not sure I love them but it was a great side dish to have with leftover chicken and salad. Kinda reminds me of a potato pierogi.