A quick, yummy dinner you can easily cook on a busy weeknight or a slow, relaxing weekend.
Ingredients:
- 1 package (16 oz) potato gnocchi
- 2 medium zucchinis, sliced into half-moons
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Instructions:
- Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the top, about 2-3 minutes. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced zucchini and cook until they start to soften and get a bit golden, about 5-7 minutes.
- Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant. Add the cooked gnocchi to the skillet and toss everything together until well combined. Cook for an additional 2-3 minutes to heat through.
- Season with salt and pepper to taste. Sprinkle with grated Parmesan cheese and garnish with fresh basil if desired.