What kind of pasta does an Irish-Italian like best? Why, potato gnocchi, of course! It satisfies both halves of my heritage. I could eat these little potato dumplings every day. Only the challenge of finding them ready made in our area or finding the time required to make them from scratch prevent me from enjoying them 2 meals a day!
Nona used to hand make gnocchi. And they came out perfect every time. If I didn’t watch her make them, I would have sworn they were made by a machine because each one was so perfect. We haven’t quite gotten Nona’s technique down. I think we need a lot more practice! And a lot more free time. Not that Nona had “free” time. She was always either cooking or cleaning if she was home. We usually resort to buying frozen gnocchi but we prepare them in very interesting ways!
Gnocchi with Zucchini and Feta (adapted from realsimple.com) Serves 4
Ingredients:
- 1 pound gnocchi, fresh or frozen
- 1/4 cup olive oil
- 1 1/2 pounds zucchini, cut into 3/4-inch pieces
- 3 cloves garlic, chopped
- kosher salt and black pepper
- 4 ounces (about 1 cup) feta, crumbled
- 1/3 cup fresh basil leaves, torn
Directions:
Cook the gnocchi according to the package directions. Drain and return them to the pot.
Gnocchi will start to float when they are done cooking. You can just barely see them starting to float around the front edge of the pot.
Heat the oil in a large skillet over medium-high heat. Add the zucchini, garlic, and ¼ teaspoon each of salt and pepper. Cook, tossing occasionally, until crisp-tender, about 6 to 8 minutes.
Saute the zucchini with the garlic & some salt & pepper.
Add the zucchini and feta to the gnocchi and toss them together to combine.
Toss the drained gnocchi & the feta into the sauteed zucchini & garlic.
Serve sprinkled with the basil. Season with additional pepper.
Must be the potato in the gnocchi that makes this dish so great!
We may have to start doing more than one meatless meal a week! ~Linda
Gnocchi with Zucchini and Feta (adapted from realsimple.com)
Serves 4
Ingredients:
- 1 pound gnocchi, fresh or frozen
- 1/4 cup olive oil
- 1 1/2 pounds zucchini, cut into 3/4-inch pieces
- 3 cloves garlic, chopped
- kosher salt and black pepper
- 4 ounces (about 1 cup) feta, crumbled
- 1/3 cup fresh basil leaves, torn
Directions:
Cook the gnocchi according to the package directions. Drain and return them to the pot.
Heat the oil in a large skillet over medium-high heat. Add the zucchini, garlic, and ¼ teaspoon each of salt and pepper. Cook, tossing occasionally, until crisp-tender, about 6 to 8 minutes.
Add the zucchini and feta to the gnocchi and toss them together to combine.
Serve sprinkled with the basil. Season with additional pepper.