Gnocchi Aglio e Olio with Zucchini
Gnocchi Aglio e Olio with Zucchini. Zucchini sauteed with garlic and oil and combined with gnocchi and grated cheese.
Servings: 4 servings
Calories: 400kcal
Cost: $$
Ingredients
- 1 package gnocchi
- ¼ cup olive oil or avocado oil
- 4 garlic cloves sliced
- 3 small zucchini cut into ½-inch pieces
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 ounces gnocchi water
- grated Romano cheese to taste plus more to serve
Instructions
Cooking the Gnocchi:
- Prepare the gnocchi according to the package instructions. Reserve 4 ounces of the gnocchi water for later use.
Preparing the Zucchini:
- In a large skillet add in the olive oil and bring to a high heat. Next, add in the garlic and sauté for 2 minutes, mixing occasionally.
- Next, add in the zucchini, salt, and ground black pepper and sauté for 5 minutes, mixing occasionally.
Bringing the Gnocchi Aglio e Olio Together:
- Continuing high heat, add the cooked gnocchi and water and sauté for 2 minutes, mixing occasionally.
Notes
Invent Your Recipe:
For this gnocchi aglio e olio with zucchini recipe, I am using boneless zucchini as my vegetable of choice. However, you can use any vegetable you like. I recommend eggplant, yellow squash, green beans, asparagus, spinach, broccoli, and cauliflower. The sky is the limit here. Mix up the ingredients and find your favorite combination of veggies.
Instead of gnocchi, you would use any pasta you like. I would recommend, penne, rigatoni, gemelli, or ziti. You could also use a long pasta like spaghetti, linguini, fettuccini, or angel hair. However, I prefer the smaller pasta with vegetables.
If you do not have oil you could make this recipe with butter. If so, sauté the vegetables on a lower heat so you do not burn the butter. Additionally, you could always use a little more starchy water if you would like to reduce the amount of oil you use. If you add more water, allow some additional sauté time so the liquid can reduce a bit.
Nutrition
Calories: 400kcal
