Summer Garden Skillet Gnocchi
We adore this summer garden skillet gnocchi! Use up all those summer veggies from your garden to create a burst cherry tomato and zucchini sauce. Add in some gnocchi and lots of parmesan for the easiest dinner ever. Yum!
Ingredients
- 2 tablespoons olive oil
- ½ red onion, diced
- 2 cups whole cherry tomatoes
- kosher salt and pepper
- 1 medium zucchini, chopped into pieces
- 4 garlic cloves
- 1 pound potato gnocchi
- 1 cup reserved starchy pasta water
- 1 cup finely grated parmesan cheese, plus more for topping
- ⅓ cup fresh chopped basil
- 3 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh parsley or rosemary or thyme, or all 3!
Instructions
- Heat the olive oil in a large skillet over medium-low heat. Add the onion, tomatoes and a big pinch of salt and pepper. Cook, stirring occasionally, until the tomatoes burst and begin to break down, about 8 to 10 minutes.
- Stir in the zucchini and garlic. Cook, stirring often, until the zucchini are softened, about 5 to 6 minutes.
- Bring a pot of salted water to a boil. Cook the gnocchi according to the package directions and reserve 1 cup starchy pasta water.
- Add the gnocchi and pasta water to the vegetables in the skillet. Stir in the parmesan cheese. Cook for a few minutes, so the sauce thickens and the cheese melts. Taste and season with more salt and pepper if needed.
- Stir in the basil, chives and other herbs. Serve and top with more parmesan!
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