Now this is a dish worth sharing. Gnocchi with Zucchini, Fresh Herbs and Ricotta Salata just may be my new favorite!
Let’s face it, gnocchi combined with anything is quite the offering. Not only does this perfect puff of goodness cook up in, ohhh, about a minute or so – its simple, wonderful, and subtle flavor has the power to halt even the busiest of people.
It invites the family to the table and reminds them what dinner time is all about.
Here’s the thing, who doesn’t love walking into the house at the end of a hard day to the aroma of fried garlic and chopped basil. These flavors and aromas make the most mundane of days feel like a holiday. Am I right?
I’ve chosen to prepare my gnocchi today with zucchini (for obvious reasons!) and ricotta salata (also for obvious reasons!) but gnocchi with crispy bacon and toasted pine nuts is always a winner, and gnocchi with fried garlic and Parmesan can’t help but be a welcomed addition to our meal rotation.
An uncomplicated endeavor, you simply chop your zucchini into bite-sized pieces, add some chopped garlic, and cook until crisp-tender in a large sauté pan. Boil the gnocchi, and once they make their happy ascent to the surface of the water, use a large slotted spoon to remove from the pot and add directly to the sauté pan where the fried zucchini sit in waiting. Gently mix to combine the gnocchi with the MVP of summer veggies, then nothing left to do but fix a plate.
Top your pasta with ricotta salata, fresh basil and a good shake of red pepper flakes. Enjoy!
Buon Appetito!
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Gnocchi with Zucchini, Fresh Herbs and Ricotta Salata
- Category: Dinner
- Cuisine: Italian
Description
Now this is a dish worth sharing. Gnocchi with Zucchini, Fresh Herbs and Ricotta Salata just may be my new favorite!
Ingredients
- 1/3 cup olive oil
- 2 lbs. zucchini, cut into 3/4-inch pieces
- 3 plump cloves garlic, chopped
- Kosher salt and freshly ground black pepper
- 1 lb. gnocchi, fresh or frozen
- 1/4 lb. ricotta salata, crumbled (about 1 cup)
- 1/3 cup torn fresh basil
- 1 Tbsp. red pepper flakes
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add zucchini, salt and pepper and cook for 10 minutes.
- Add the chopped garlic and cook for another 5 minutes more, or until zucchini is crisp-tender.
- Meanwhile, cook the gnocchi according to the package directions.
- When gnocchi are done cooking, about 1 minute or so, slowly remove them from the water with a slotted spoon and deliver to the pan holding the zucchini.
- Gently toss to combine.
- Serve immediately and sprinkle with ricotta salata, fresh basil and red pepper flakes.
CIAO!!
Love gnocchi. This dish looks absolutely fresh from the garden. The smell of fresh Basil always makes me think of my childhood as it was always my job to go and pick the basil. Thanks Annie for another fabulous recipe…
Awhhh! I love that! What is it about aromas that can take us right back?! Thanks for stopping by with a kind word, my friend…
i feel like i say this all the time, but gnocchi is one of my favorite foods. i mean like, top 5, dessert island foods. and that salty ricotta salata and fresh summer zucchini…what a fab combo. loving this dish!
Let’s hear it for desert island foods!! And the ricotta salata takes it over the top! Thank you, friend! 🙂
Gnocchi are so good when they’re good and lead weights when they’re over worked. These look delicious and your mise en place shot looks fantastic Annie. Love the simplicity and the red pepper flakes for heat in this . 🙂
You are right on with that! It’s so important to stay very near the stove while they’re cooking…it only takes a minute or two! Thank you, my friend! Everything’s better with a little heat, am I right?! 🙂
What a delicious looking dish! I love that I have another way to use zucchini! We could eat it every day, but we need a little variety!
I am with you! Variety is the spice of life! Thanks, Kathy!! 🙂