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  • pound Gnocchi
  • 2 tbsp. butter
  • 2 medium shallots, chopped
  • 1 lb. zucchini, ribbon thin sliced (about 3)
  • 1 pint cherry tomatoes, halved
  • 1/2 tsp. salt
  • 1/2 tsp. garlic
  • fresh ground pepper to taste
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup parsley, freshly chopped


Bring a large sauce pan of water to a boil. Cook gnocchi until they float (3-5 minutes or according to package directions). Drain.

Melt butter in a large skillet over medium-high heat. Cook until the butter begins to brown, about 2 minutes. Add shallots and zucchini and cook until softened. Stir frequently for about 2-3 minutes. Add tomatoes, salt, garlic and pepper and continue cooking until the tomatoes begin to breaking down, about 1-2 minutes. Stir in the Parmesan, parsley and gnocchi and toss to coat. Serve immediately