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0 from 3 votes

Summer Garden Skillet Gnocchi

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Course: Main Course
Cuisine: American

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!

Instructions

    Cup of Yum
  1. 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.
  2. Stir in the zucchini and garlic. Cook, stirring often, until the zucchini are softened, about 5 to 6 minutes.
  3. Bring a pot of salted water to a boil. Cook the gnocchi according to the package directions and reserve 1 cup starchy pasta water.
  4. 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.
  5. Stir in the basil, chives and other herbs. Serve and top with more parmesan!