Gnocchi with Zucchini and Tomatoes



I didn’t expect this dish to be as delicious as it was. Pasta water – in this case gnocchi water- is the magic elixir.  Adapted from Everyday Food.


  • Olive oil
  • 3 zucchini
  • 1 carton cherry tomatoes
  • 2 garlic cloves
  • Salt and pepper
  • 1 package gnocchi
  • Reserved gnocchi water
  • Fresh basil (I used 1/2 of a small package)
  • 1 T. butter
  • 1/4 c. Parmesan cheese


1) Put a large pot of water up to boil. Salt the water when it reaches the boil.

2) Cut cherry tomatoes in half. Slice zucchini. Press or chop garlic.

3) Heat olive oil in a large skillet. Add zucchini and cook for 4 minutes. Add tomatoes, garlic, salt, and pepper and cook for about 2 minutes.

4) Cook the gnocchi according to package directions. Ideally, you’d be adding your gnocchi to the boiling water at the same time as you’re adding the tomatoes to the skillet.

5) Rather than draining the gnocchi and adding it to the skillet, use a large spoon to transfer the gnocchi from the water to the skillet, adding a little gnocchi water as you go.

6) Stir together, add a little more gnocchi water if it’s not saucy enough, and add butter, Parmesan cheese, basil, and salt and pepper to taste.


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