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Gnocchi with roasted zucchini and ricotta in a light olive oil is a simple yet flavorful dish that highlights the freshness of summer vegetables and the comforting texture of gnocchi. This recipe is perfect for a quick weeknight dinner or a light lunch, offering a balance of flavors and textures.
Ingredients
- 1 pound (450g) potato gnocchi
- 2 medium zucchinis, sliced into rounds
- 1/2 cup ricotta cheese
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
- Grated Parmesan cheese (optional)
Preparation
Start by roasting the zucchini. Preheat your oven to 400°F (200°C). Spread the sliced zucchini on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for about 15-20 minutes until tender and slightly caramelized.
While the zucchini is roasting, cook the gnocchi in boiling salted water according to package instructions. Once they float to the surface, remove them with a slotted spoon and set aside.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the roasted zucchini and cook for 2-3 minutes to reheat and slightly crisp the edges. Gently fold in the cooked gnocchi and cook for another 2 minutes.
Remove from heat and stir in the ricotta cheese. Mix gently until the gnocchi and zucchini are coated with the creamy ricotta. Adjust seasoning with salt and pepper as needed.
Serving Suggestions
Serve the gnocchi hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired. This dish pairs well with a light white wine or sparkling water with lemon for a refreshing meal.
Enjoy this delicious and wholesome dish that combines the comfort of gnocchi with the fresh flavors of roasted zucchini and creamy ricotta in a light olive oil dressing.