I need to get some plants for our small garden as well – last year we had some really tasty heirloom tomatoes. Step 4. Drain the gnocchi when it’s done cooking. Yellow squash & butternut also work well in this recipe. Add salt and pepper, to taste, to the zucchini mixture and stir. I can’t lie, my green thumb isn’t always green, often it’s brown or black BUT the hubs has inherited his Mom’s magical ability to resuscitate anything green and get us the goods. Salz, Pfeffer, 1 Frühlingszwiebel, in Ringen As soon as it floats to the top, use your spider to transfer the gnocchi to the tomato and zucchini pan. We love the texture and just the over all cheesiness that the mozzarella adds, but feel free to leave it off if you’re trying to go for lighter fare. 2. Girl, get on the gnocchi bandwagon! 1-2 EL Olivenöl Method. Add salt and pepper, to taste, to the zucchini mixture and stir. Wash and prep your zucchini. I actually draw out a little map on an 8×11″ sheet of computer paper to better help myself visualize. Fry until fragrant and add the shrimp shells stirring once or twice. You can use an 8×8 or 9×9′ cooking dish. Grease a 9 inch (22.5cm) square deep casserole dish then place 1/3 of the tomato sauce in the bottom. Großzügig mit Salz, Pfeffer und Chiliflocken würzen. This site uses Akismet to reduce spam. Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Bake the dish at 350 degrees for 25 minutes. Heat a large skillet over medium high heat. ;). Gnocchi cooks pretty fast, within 2 to 3 minutes. Sprinkle the remaining cheese on top. I was not a very enthusiastic squash eater growing up, but that was because back then I didn’t know you could do anything with it beyond a microwave and a little bit of salt and pepper. Your email address will not be published. Layer the remaining gnocchi on top of the cheese and then arrange the remaining cheese over that layer of gnocchi. It’s still my favorite summer time treat. Baked Gnocchi with Zucchini & Tomatoes Chew Nibble Nosh. You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on. can diced tomatoes with Italian spices (basil, garlic, oregano), 17 oz. I'm a graphic designer. Seriously, his plants grow so well that they practically beg us to unburden them. Bring a large saucepan of water to the boil then cook the gnocchi to the packet directions. If you have the time and patience you can make gnocchi yourself, of course. (100g) sour cream Keywords: gnocchi, zucchini, tomato, feta, skillet, Tag @baketotheroots on Instagram and hashtag it #baketotheroots, Your email address will not be published. Cook, stirring occasionally, for another 5 minutes. (About 20 - … PREP THE VEGGIES: Preheat the oven to 425 degrees F. Chop the red onion into 1/2-inch pieces, slice the zucchini in half and then half again to get half-moons, half or quarter the mushrooms, … Stir to combine. Drain grease, and stir in the spaghetti sauce. butter, gnocchi, lemon zest, Fontina cheese, shredded Parmesan cheese and 4 more. Really delicious and perfect for a hot summer day when you are not willing to spend a lot of time in the kitchen. Season with with salt & pepper, to taste. Spoon half of the gnocchi mixture into the dish, and using the back of the spoon spread it out evenly into the dish. Cook the gnocchi in a pot according to the package directions. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. I’m dying to make it soon, I might just have to use this recipe, it looks SOOO good!! 2-3 Stiele Basilikum If the feta is already quite salty you might want to go a bit lighter on the salt ;), 1. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. ★☆ Now that we’ve seen the last of Winter and the warmer weather is here to stay, I can’t wait to get my hands on some fresh vine ripened tomatoes and a ton of summer squash. Notify me of follow-up comments by email. Add the gnocchi and toss to coat. salt, pepper, chili flakes, For the gnocchi: Required fields are marked *, Rate this recipe Remove the foil from the zucchini & tomato mixture. Add the sour cream and milk and puree with an immersion blender until smooth – works also with a mixer/blender. You can save calories by leaving off the cheese.