Directions . Cook gnocchi according to package directions; drain. Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender.

Let’s Get Cooking. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the top, usually about 2-3 minutes.

Once the sauce is assembled, toss in the gnocchi to let them simmer. After just 20 minutes, this one-pot recipe is ready. When serving, you can add toasted breadcrumbs for texture or top with ...

Add pesto sauce and stir until gnocchi and vegetables are evenly coated. If mixture is too thick, thin with 2 Tbs. additional water. Sprinkle with feta cheese; season with 1⁄4 tsp. pepper.

This potato-less gnocchi is made with that classic combination of spinach and ricotta, said Gennaro Contaldo. It's extremely simple to prepare, but do remember to squeeze out the excess liquid ...

Ingredients. 1 package (16 ounces) potato gnocchi; 2 tablespoons olive oil; 1 package (12 ounces) fully cooked Italian chicken sausage links, halved and sliced ...

Gnocchi With Lemon, Peas and Spinach. 2 (17.5-ounce) packages gluten-free gnocchi, fresh or frozen. 2 tablespoons unsalted butter. 1 shallot, finely minced. 4 cloves garlic, finely minced.

Gnocchi with lemon, peas and spinach INGREDIENTS. 2 17.5-ounce packages gluten-free gnocchi, fresh or frozen. 2 tablespoons unsalted butter. 1 shallot, finely minced. 4 cloves garlic, finely minced.