Best 6 Gnocchi With Zucchini Recipes

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Gnocchi with zucchini is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a classic Italian dish that is easy to make and can be customized to your liking. The combination of soft, pillowy gnocchi and tender, flavorful zucchini creates a dish that is both satisfying and refreshing. Whether you prefer a simple preparation with just a few ingredients or a more elaborate dish with a variety of flavors, there is a gnocchi with zucchini recipe out there for everyone.

Here are our top 6 tried and tested recipes!

GNOCCHI WITH SUMMER VEGETABLES



Gnocchi with Summer Vegetables image

A few minutes in a skillet transforms ripe tomatoes and zucchini into a fresh sauce for gnocchi.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 15m

Number Of Ingredients 10

1 tablespoon olive oil
2 zucchini or summer squash, or one of each (about 2 pounds total), quartered and sliced
2 garlic cloves, minced
Coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package (15 to 16 ounces) frozen gnocchi
1/4 cup fresh basil, chopped
2 tablespoons grated Pecorino Romano cheese
1 tablespoon butter
2 teaspoons fresh lemon juice

Steps:

  • In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.

Nutrition Facts : Calories 341 g, Fat 22 g, Fiber 3 g, Protein 17 g

GNOCCHI WITH PESTO SAUCE



Gnocchi with Pesto Sauce image

Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts for the topping, skip or substitute any nut you like. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 package (16 ounces) potato gnocchi
2 teaspoons olive oil
1 cup diced zucchini
1/2 cup chopped sweet yellow pepper
1/4 cup prepared pesto
1 cup chopped tomatoes
Toasted pine nuts, optional

Steps:

  • Cook gnocchi according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender., Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. If desired, top with pine nuts.

Nutrition Facts : Calories 327 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 682mg sodium, Carbohydrate 52g carbohydrate (10g sugars, Fiber 4g fiber), Protein 9g protein.

GNOCCHI WITH ZUCCHINI



Gnocchi With Zucchini image

This is a recipe for just 1 person. It is ideal for singles like me. I haven't made this yet, but wanted to store it here because the magazine where the recipe is from (essen & trinken) will soon be in the hands of my magazine swap partner.

Provided by tigerduck

Categories     One Dish Meal

Time 30m

Yield 1 serving(s)

Number Of Ingredients 9

300 g yellow zucchini
1 garlic clove, crushed
2 tablespoons olive oil
150 ml cream
50 g gorgonzola, roughly cut
250 g gnocchi (fresh)
1 sprig basil
salt
pepper

Steps:

  • Halve zucchini and cut into 1cm slices.
  • Fry in 2 tablespoons olive oil.
  • Add 150ml cream and cook until it becomes thicker.
  • Add gorgonzola and let it melt.
  • Season with salt (only if necessary, the gorgonzola adds already salt to the sauce) and pepper.
  • Cook gnocchi according to the instructions on the package.
  • Strain gnocchi and add to the zucchini.
  • Mix well, serve on a plate and sprinkle with the basil leaves.

Nutrition Facts : Calories 914.5, Fat 89.2, SaturatedFat 42.8, Cholesterol 207.3, Sodium 780.6, Carbohydrate 16.8, Fiber 3.4, Sugar 5.6, Protein 17.9

GNOCCHI AND ZUCCHINI WITH GARLIC-PARMESAN SAUCE



Gnocchi and Zucchini with Garlic-Parmesan Sauce image

This is a simple and tasty gnocchi dish. You could substitute the zucchini for asparagus or just about any other vegetable.

Provided by Kimberly Heggie Hodge

Categories     Fruits and Vegetables     Vegetables     Squash

Time 20m

Yield 2

Number Of Ingredients 6

1 pound gnocchi
2 tablespoons salted butter
1 tablespoon olive oil
2 zucchini, sliced
2 teaspoons chopped garlic
½ cup grated Parmesan cheese

Steps:

  • 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.

Nutrition Facts : Calories 594.8 calories, Carbohydrate 45.7 g, Cholesterol 90.7 mg, Fat 40.1 g, Fiber 3.5 g, Protein 15.1 g, SaturatedFat 21.4 g, Sodium 570.5 mg, Sugar 2.3 g

GNOCCHI WITH SAUSAGE, ZUCCHINI, AND TOMATO



Gnocchi with Sausage, Zucchini, and Tomato image

This satisfying weeknight dinner comes together in just 30 minutes, thanks to quick-cooking ingredients like fresh tomatoes, sausage, zucchini and store bought gnocchi. After cooking in a skillet, the flavors are enhanced with prepared pesto and fresh basil before hitting the serving bowl.

Provided by Sarah Carey

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
8 ounces sweet Italian sausage (about 3 links), casings removed
1 large or 2 small zucchini (12 ounces), cut into a 1/2-inch dice (2 cups)
1 pound mixed tomatoes, such as beefsteak and cherry, coarsely chopped (3 cups)
Kosher salt and freshly ground pepper
1 package (17.5-ounces) gnocchi, such as DeCecco
1/3 cup pesto, homemade or store-bought (such as Buitoni)
Fresh basil leaves, for serving (optional)

Steps:

  • Heat a large straight-sided skillet over medium-high. Swirl in oil, then add sausage and cook, breaking up pieces with a wooden spoon, until beginning to brown, 3 to 4 minutes. Add zucchini and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Add tomatoes, season with salt and pepper, and cook until they start to break down and release their juices, 3 to 5 minutes.
  • Meanwhile, cook gnocchi in a large pot of salted boiling water according to package instructions. Reserve 1 cup pasta water; drain. Transfer gnocchi to skillet and toss to coat, adding pasta water as needed to create a silky sauce. Season to taste. Stir in pesto, sprinkle with basil, and serve immediately.

GNOCCHI WITH ZUCCHINI RIBBONS & BASIL BROWN BUTTER



Gnocchi With Zucchini Ribbons & Basil Brown Butter image

This recipe is an easy and delicious way to dress up pre-made gnocchi. It is a light and flavourful and the zucchini ribbons make for a beautiful presentation. It also works really well with a flat pasta, like linguine. (Small shells would probably work too.) It is modified from a recipe from "EatingWell Magazine".

Provided by blucoat

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb gnocchi ("fresh or frozen") or 1 lb pasta
2 tablespoons butter
2 medium shallots, chopped
1 lb zucchini, very thinly sliced lengthwise with a vegetable peeler or on a mandoline (about 3 small)
1 pint cherry tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
fresh ground pepper
1/2 cup grated parmesan cheese
1/2 cup chopped fresh basil or 1/2 cup parsley

Steps:

  • Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.
  • Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.

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Tips for Making Perfect Gnocchi with Zucchini

  • Use the right potatoes: Yukon Gold or Russet potatoes are best for gnocchi because they are starchy and have a high moisture content. This makes them easier to mash and form into dumplings.
  • Don't overwork the dough: Overworking the dough will make the gnocchi tough. Mix it just until the ingredients are combined, then stop.
  • Use a light touch when shaping the gnocchi: Don't press down too hard on the dough when you're shaping it. This will also make the gnocchi tough.
  • Cook the gnocchi in simmering water: Don't boil the gnocchi. Simmering water is enough to cook them through without making them mushy.
  • Don't crowd the pan when cooking the gnocchi: If you overcrowd the pan, the gnocchi will stick together and won't cook evenly.
  • Serve the gnocchi immediately: Gnocchi is best served immediately after it's cooked. If you need to make it ahead of time, you can cook it and then toss it with a little olive oil to prevent it from sticking together. When you're ready to serve, reheat it in a pan with a little butter or sauce.
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Conclusion

Gnocchi with zucchini is a delicious and easy-to-make dish that can be enjoyed for lunch or dinner. The combination of soft, pillowy gnocchi and fresh, flavorful zucchini is simply irresistible. So next time you're looking for a new and exciting recipe, give this one a try. You won't be disappointed!

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