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Sweet Potato Gnocchi with Zucchini and Basil

Servings: 2 | Prep: 5 mins | Cook: 10 mins

Sweet Potato Gnocchi with Zucchini and Basil is the it dish of the summer! Thanks to this delicious recipe by @rosariochefvaltellina the incredibly delicious power of Nuovo Pasta’s Sweet Potato Gnocchi, this gluten free dish is transformed from an ordinary meal, into a 5 star experience!

Ingredients

1 Pack (9 oz.) Nuovo Pasta Sweet Potato Gnocchi

¼ Cup extra virgin olive oil

2 Shallots, thinly sliced

3 Very small zucchini, cleaned, cored, seeds removed, and ¼” diced

1 Large ripe tomato, diced

1 Tbsp Fresh basil leaves, thinly sliced

Salt to taste (for boiling water and sauce)

4 Tbsp Parmigiano Reggiano, grated

Directions

Bring a large pot of water (4 quarts) to a boil over high heat.

While water is heating, slice shallots, clean and dice zucchini and tomato, remove basil leaves from stem.

Heat the olive oil in a large sauté pan over medium heat. Add shallots and cook for 2 or 3 minutes, stirring often.

Add the zucchini and cook on high heat for another 3 or 4 minutes until
lightly golden and soft to the fork. Mix in the diced tomatoes and cook for another minute or two, stirring occasionally.

Season with a pinch of salt and pepper to taste and add sliced basil.

Cook gnocchi in salted rapidly boiling water according to package directions. Remove from water with a slotted spoon and add directly to the sauté pan, gently stirring over low heat for another minute.

Remove pan from heat and add half of the Parmigiano cheese, stirring gently until all the flavors are well incorporated.

Transfer to a platter or portion onto individual plates. Serve immediately, sprinkling the remaining Parmigiano on top.