THE RECIPE JOURNAL · Main Course
Zucchini Gnocchi Served with Garlic-Parmesan Sauce
This light and comforting dish brings a fresh twist to classic gnocchi by using zucchini for a tender, flavorful bite. Paired with a creamy garlic-Parmesan sauce, it’s perfect for a quick weeknight dinner or a cozy meal anytime.
FROM THE KITCHEN • Zucchini Gnocchi Served with Garlic-Parmesan Sauce
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Tender cream-filled bun
Something delicious to watch next.
01
Step 1
Start by bringing a large pot of salted water to a boil. Drop the gnocchi in and cook them until they float to the surface, which usually takes about 2 to 4 minutes. Once they’re done, drain the gnocchi but save about a quarter cup of the cooking water.
02
Step 2
Next, melt the butter in a saucepan over medium heat and add the olive oil. Toss in the zucchini and garlic, and sauté everything until the zucchini is tender, about 5 to 7 minutes.
03
Step 3
Add the cooked gnocchi to the pan along with the Parmesan cheese and the reserved cooking liquid. Stir everything together gently until the sauce turns creamy and coats the gnocchi nicely. Serve warm and enjoy!
Why you’ll love it
This dish combines the lightness of zucchini with the comforting texture of gnocchi. It’s a great way to enjoy a vegetable-packed meal that feels indulgent but stays fresh and healthy. The garlic-Parmesan sauce adds a rich, savory touch that makes every bite satisfying.
How to serve
Pair this with a simple green salad or roasted cherry tomatoes for a bright contrast. A crisp white wine or sparkling water with lemon would complement the flavors nicely. You can also sprinkle extra Parmesan and fresh herbs like basil or parsley on top for added freshness.
Storage & leftovers
Store any leftover gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a little butter or sauce to keep them from drying out. The sauce can be stored separately for up to 3 days and reheated on low heat.
