Summer Garden Skillet Gnocchi
User Reviews
5
2 reviews
Excellent
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Summer Garden Skillet Gnocchi
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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!
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Ingredients
- 2 tablespoons olive oil
- ½ red onion diced
- 2 cups cherry tomatoes whole
- salt kosher salt
- black pepper kosher salt
- 1 zucchini chopped into pieces, medium
- 4 garlic cloves
- 1 pound potato gnocchi
- 1 cup reserved starchy pasta water
- 1 cup Parmesan Cheese plus more for topping, finely grated
- ⅓ cup basil fresh, chopped
- 3 tablespoons chives chopped fresh
- 3 tablespoons parsley or all 3!, chopped; or rosemary or thyme
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
2 reviews
Excellent
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