Summer Garden Skillet Gnocchi
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
American
Summer Garden Skillet Gnocchi
Report
We adore this summer garden skillet gnocchi! Use up all those summer veggies from your garden to create a burst cherry tomato and zucchini sauce. Add in some gnocchi and lots of parmesan for the easiest dinner ever. Yum!
Share:
Ingredients
- 2 tablespoons olive oil
- ½ red onion, diced
- 2 cups whole cherry tomatoes
- kosher salt and pepper
- 1 medium zucchini, chopped into pieces
- 4 garlic cloves
- 1 pound potato gnocchi
- 1 cup reserved starchy pasta water
- 1 cup finely grated Parmesan cheese, plus more for topping
- ⅓ cup fresh chopped basil
- 3 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh parsley or rosemary or thyme, or all 3!
Add to Shopping List
Instructions
- Heat the olive oil in a large skillet over medium-low heat. Add the onion, tomatoes and a big pinch of salt and pepper. Cook, stirring occasionally, until the tomatoes burst and begin to break down, about 8 to 10 minutes.
- Stir in the zucchini and garlic. Cook, stirring often, until the zucchini are softened, about 5 to 6 minutes.
- Bring a pot of salted water to a boil. Cook the gnocchi according to the package directions and reserve 1 cup starchy pasta water.
- Add the gnocchi and pasta water to the vegetables in the skillet. Stir in the parmesan cheese. Cook for a few minutes, so the sauce thickens and the cheese melts. Taste and season with more salt and pepper if needed.
- Stir in the basil, chives and other herbs. Serve and top with more parmesan!
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Easy Garden Vegetable Chicken Schnitzel (Skillet Recipe)
American, Pennsylvania Dutch
0.0
(0 reviews)
Creamy Bacon Chicken with Peas Gnocchi (Easy Skillet Meal)
Italian, American, International
0.0
(0 reviews)
