Description
Now this is a dish worth sharing. Gnocchi with Zucchini, Fresh Herbs and Ricotta Salata just may be my new favorite!
Ingredients
Scale
- 1/3 cup olive oil
- 2 lbs. zucchini, cut into 3/4-inch pieces
- 3 plump cloves garlic, chopped
- Kosher salt and freshly ground black pepper
- 1 lb. gnocchi, fresh or frozen
- 1/4 lb. ricotta salata, crumbled (about 1 cup)
- 1/3 cup torn fresh basil
- 1 Tbsp. red pepper flakes
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add zucchini, salt and pepper and cook for 10 minutes.
- Add the chopped garlic and cook for another 5 minutes more, or until zucchini is crisp-tender.
- Meanwhile, cook the gnocchi according to the package directions.
- When gnocchi are done cooking, about 1 minute or so, slowly remove them from the water with a slotted spoon and deliver to the pan holding the zucchini.
- Gently toss to combine.
- Serve immediately and sprinkle with ricotta salata, fresh basil and red pepper flakes.