Gnocchi With Zucchini Recipes

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.

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.

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.