Gnocchi Aglio e Olio with Zucchini. Zucchini sauteed with garlic and oil and mixed with gnocchi and grated cheese.
I current the primary zucchini of the 2024 backyard season with this gnocchi aglio e olio with zucchini recipe (courgetti aglio e olio).
I’ve been looking at my zucchini vegetation for the previous few weeks ready for the day of the primary flowers. After numerous hours of on the lookout for squash bugs and pruning, the primary flowers popped! And a couple of days later a number of child zucchini.
When I lived in New Jersey squash bugs and squash vine borer weren’t a giant difficulty, however right here in Maryland I’m fortunate to get a couple of zucchini earlier than the bugs assault in June.
I don’t spray my vegetation so I attempt to develop the healthiest vegetation potential to allow them to stand up to any pests. In addition, I begin a second spherical of squash vegetation that I transplant out in July/August for a fall harvest (after the bugs are gone).
So, I’ll treasure the zucchini I get earlier than the squash bugs grow to be an issue. With the three small zucchinis I picked I made this surprise model of pasta aglio e olio. Instead of pasta, I used gnocchi and added zucchini. Pasta with garlic and oil is a household staple, which I make a couple of occasions a month.
With recent herbs and greens from the backyard, to not point out my homegrown garlic, pasta with garlic and oil is much more particular to me.
I hope you take pleasure in this recipe as a lot as I do, nicely it may not be potential to love it as a lot as me, however I do hope you take pleasure in it. With lower than 10 substances this recipe is easy however doesn’t sacrifice taste for simplicity.
NOTE
Before starting the recipe bear in mind to learn the “Invent Your Recipe” part beneath for extra ideas, recipe mixtures, or ingredient alternate options.
How To Make Gnocchi Aglio e Olio with Zucchini
Cooking the Gnocchi:
- Prepare the gnocchi in accordance with the bundle directions. Reserve 4 ounces of the gnocchi water for later use.
Preparing the Zucchini:
- In a big skillet add within the olive oil and convey to a excessive warmth. Next, add within the garlic and sauté for two minutes, mixing often.
- Next, add within the zucchini, salt, and floor black pepper and sauté for five minutes, mixing often.
Bringing the Gnocchi Aglio e Olio Together:
- Continuing excessive warmth, add the cooked gnocchi and water and sauté for two minutes, mixing often.
How To Serve Gnocchi Aglio e Olio with Zucchini
Serve this gnocchi aglio e olio with zucchini recipe with extra grated cheese to style.
Invent Your Recipe:
For this gnocchi aglio e olio with zucchini recipe (courgetti aglio e olio), I’m utilizing zucchini as my vegetable of selection. However, you should use any vegetable you want. I like to recommend eggplant, yellow squash, inexperienced beans, asparagus, spinach, broccoli, and cauliflower. The sky is the restrict right here. Mix up the substances and discover your favourite mixture of veggies.
Instead of gnocchi, you would use any pasta you want. I’d advocate, penne, rigatoni, gemelli, or ziti. You might additionally use an extended pasta like spaghetti, linguini, fettuccini, or angel hair. However, I want the smaller pasta with greens.
If you should not have oil, you would make this recipe with butter. If so, sauté the greens on a decrease warmth so you don’t burn the butter. Additionally, you would all the time use a little bit extra starchy water if you want to scale back the quantity of oil you employ. If you add extra water, permit some extra sauté (or simmer time if there’s sufficient water) time so the liquid can scale back a bit.
If you take pleasure in gnocchi and have a couple of extra recipes you’ll be able to try right here: Gnocchi and Tomatoes Recipe Series
Additionally, my hottest and shared recipe is that this Whole Wheat Pasta Aglio e Olio Recipe with Broccoli. I like to recommend you give it a attempt.
For extra concepts like this gnocchi aglio e olio with zucchini, or different pasta with garlic and oil dishes, try our pasta recipes.
Gnocchi Aglio e Olio with Zucchini
Gnocchi Aglio e Olio with Zucchini. Zucchini sauteed with garlic and oil and mixed with gnocchi and grated cheese.
- 1 bundle gnocchi
- ¼ cup olive oil or avocado oil
- 4 garlic cloves sliced
- 3 small zucchini minimize into ½-inch items
- 1 teaspoon salt
- ½ teaspoon floor black pepper
- 4 ounces gnocchi water
- grated Romano cheese to style plus extra to serve
Preparing the Zucchini:
In a big skillet add within the olive oil and convey to a excessive warmth. Next, add within the garlic and sauté for two minutes, mixing often.
Next, add within the zucchini, salt, and floor black pepper and sauté for five minutes, mixing often.
Bringing the Gnocchi Aglio e Olio Together:
Continuing excessive warmth, add the cooked gnocchi and water and sauté for two minutes, mixing often.
For this gnocchi aglio e olio with zucchini recipe, I’m utilizing boneless zucchini as my vegetable of selection. However, you should use any vegetable you want. I like to recommend eggplant, yellow squash, inexperienced beans, asparagus, spinach, broccoli, and cauliflower. The sky is the restrict right here. Mix up the substances and discover your favourite mixture of veggies.
Instead of gnocchi, you’ll use any pasta you want. I’d advocate, penne, rigatoni, gemelli, or ziti. You might additionally use an extended pasta like spaghetti, linguini, fettuccini, or angel hair. However, I want the smaller pasta with greens.
If you should not have oil you would make this recipe with butter. If so, sauté the greens on a decrease warmth so you don’t burn the butter. Additionally, you would all the time use a little bit extra starchy water if you want to scale back the quantity of oil you employ. If you add extra water, permit some extra sauté time so the liquid can scale back a bit.
Calories: 400kcal
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