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Gnocchi with Zucchini Ribbons

November 5, 2009

Note: I am re-testing a lot of my older recipes to make them even better than before. Not to mention, now with a new camera, I am finally taking better quality pictures, so please bear with some repeat posts.

I finally invested in a good bottle of extra virgin olive oil and a couple teaspoons of this stuff makes all the difference. I didn’t need to smother the gnocchi with prepared marinara sauce or cheese. I made a simple sauce using olive oil, cherry tomatoes, salt, pepper, and Parmesan cheese. It turned out so thick and almost creamy and paired perfectly with the hot gnocchi. Can you believe I have never had gnocchi before?! We usually don’t go to Italian restaurants when we go out to eat, it’s more like a teeth pulling experience for Brennan to get me to go eat a plate of pasta. There is nothing wrong with Italian restaurants, but I feel like I am never “satisfied” when I eat a big plate of carbs or pizza. I love eating that stuff the day before a race, but not when we’re just going out. There are so many other restaurants I would rather eat, that Brennan always gets jipped of his favorite food.

Anyways, gnocchi reminds me of Chinese mochi balls. Gnocchi are dumplings made of flour, semolina, or potatoes, boiled or baked and served with grated cheese or a sauce. They are round and chewy and really don’t have much of a flavor on it’s own, but does an amazing job of soaking up all the other flavors in the dish, so the sauce is key when making a gnocchi dish. For this recipe, convenient store-bought potato gnocchi is tossed with delicate ribbons of zucchini and cherry tomatoes that have all been sautéed in Parmesan sauce.

Gnocchi with Zucchini Ribbons

Serves 2

  • 1/2 pound fresh or frozen gnocchi
  • 2 teaspoons olive oil
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic
  • 1 zucchini, peeled thinly with a vegetable peeler
  • 1/2 cup cherry tomatoes, halved
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoons capers


1. Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.
2. Meanwhile, add 2 teaspoons of olive oil to a medium pan and add in red pepper flakes and garlic, saute for 2 minutes. Add cherry tomatoes and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add salt, Parmesan cheese and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in chopped basil (reserve some for the top). Add the gnocchi and toss to coat. Serve immediately.


3 Comments leave one →
  1. Brennan permalink
    August 14, 2009 2:51 pm



  2. August 14, 2009 10:00 pm

    That looks so yummy! And darn it – I would have to be super hungry right now!! HA!!!


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