Karol Smith
Grilled Zucchini and Gnocchi with Parmesan Herb Sauce
This delightful dish combines the rich flavors of grilled zucchini and pillowy gnocchi, all tossed in a deliciously creamy Parmesan herb sauce. It’s a perfect meal for any occasion, blending fresh vegetables and comforting gnocchi into a harmonious and flavorful plate.
Ingredients ###
– 2 medium zucchinis, sliced into rounds
– 1 pound of store-bought or homemade gnocchi
– 3 tablespoons olive oil, divided
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
Instructions ###
1. Prepare the Zucchini:
– Preheat your grill to medium-high heat.
– Brush the zucchini slices with 1 tablespoon of olive oil, and season with salt and pepper.
– Grill the zucchini for about 3-4 minutes on each side until they are tender and have nice grill marks.
– Remove from the grill and set aside.
2. Cook the Gnocchi:
– Bring a large pot of salted water to a boil.
– Add the gnocchi and cook according to the package instructions, typically until they float to the surface.
– Drain the gnocchi and set aside.
3. Make the Parmesan Herb Sauce:
– In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
– Add the minced garlic and sauté for about 1 minute, until fragrant.
– Stir in the heavy cream and bring to a simmer.
– Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
– Add the fresh parsley and basil, and season with salt and pepper to taste.
4. Combine and Serve:
– Add the grilled zucchini and gnocchi to the skillet with the Parmesan herb sauce.
– Gently toss everything together to coat the gnocchi and zucchini with the sauce.
– Serve immediately, garnished with additional fresh herbs and Parmesan cheese if desired.
