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 Is So Good
This sauce is rich and flavorful, blending the sharpness of Parmesan with the warmth of garlic. It pairs perfectly with the soft gnocchi and fresh zucchini, creating a comforting and satisfying meal that feels both indulgent and light.
Helpful Chef Tips
- Use freshly grated Parmesan for the best flavor and texture.
- Sauté the garlic gently to avoid bitterness—cook until just fragrant.
- When cooking gnocchi, add them to boiling water and remove as soon as they float to the surface for the perfect tender bite.
- Sauté the garlic gently to avoid bitterness—cook until just fragrant.
- When cooking gnocchi, add them to boiling water and remove as soon as they float to the surface for the perfect tender bite.
Step 1
Bring a large pot of salted water to a boil. Once it’s boiling, drop in the gnocchi and cook them until they float to the surface, which should take about 2 to 4 minutes. Scoop them out and save about 1/4 cup of the cooking water before draining the rest.
Step 2
In a saucepan, melt the butter over medium heat and add a splash of olive oil. Toss in the zucchini and garlic, sautéing everything until the zucchini is tender and fragrant, around 5 to 7 minutes.
Step 3
Add the gnocchi back into the pan along with the Parmesan cheese and the reserved cooking water. Stir everything together gently until the sauce turns creamy and coats the gnocchi nicely. Serve warm and enjoy!
Best Foods To Serve With This
Serve this dish warm, garnished with extra Parmesan and a sprinkle of fresh herbs like parsley or basil. A crisp green salad or steamed vegetables on the side can add a refreshing contrast to the creamy sauce.
Food Storage Guide
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce thickens too much. Avoid freezing, as the texture of the zucchini and gnocchi may change.
