Ingredients
- 1 pound of potato dumplings
- 2 tablespoons of creamy butter with a touch of salt
- 1 tablespoon of smooth olive oil
- 2 fresh zucchinis, thinly sliced
- 2 teaspoons of finely chopped garlic
- ½ cup of grated Parmesan, aged to perfection
Step 1
Begin by preparing a large pot of water seasoned with a pinch of salt, bringing it to a gentle boil. Once the water is bubbling, gently add the gnocchi and allow them to cook until they gracefully rise to the surface, usually taking around 2 to 4 minutes. Once cooked, carefully drain the gnocchi while saving about 1/4 cup of the cooking liquid for later use.
Step 2
In a saucepan set over medium heat, combine the butter and olive oil, letting them meld together beautifully. Introduce the zucchini and garlic to the pan, sautéing them until delightfully tender, which should take approximately 5 to 7 minutes. Next, incorporate the cooked gnocchi and the drained ones, along with a generous sprinkling of Parmesan cheese and the reserved cooking liquid. Gently stir the ingredients together until a lusciously creamy texture forms, ensuring all components are well combined and flavors meld harmoniously.
Extra Tips & Suggestions
- 1. Organize your pantry like a pro - keep your potatoes separate from other vegetables to avoid premature sprouting.
- 2. For optimal freshness, store your zucchinis in the crisper drawer of your fridge. They'll stay crisp and delicious for longer.
