Gnocchi Rhymes with Zucchini, Cheesy and Oily : a Glorious Bake

A wonderful fact which both a quarantine and a bag of gnocchi have in common: they last for months. Indeed, not only does a bag of fresh (sometimes tomato or spinach-flavoured) gnocchi go for a couple of dollars, it can stay on your shelf for a very long time. And if you're already sick of shelf-cooking and preparing 22 different sauces for the same type of spaghetti box, you can now have yourself a rather elevated pasta night. I must say, although I love a good fork twirl, I appreciate the texture of gnocchi paired with fresh and crisp ingredients here and there. So on your next grocery order, do place a few packs in your cart! You will be happy to find them there a few weeks later.

Gnocchi dishes are great served with a nice pesto, a simple marinara sauce, a fresh basil and cheese moment, and many types of meat. But have you ever thought of making a casserole out of these gems? This recipe is ready in minutes and it will also help you give a second life to those ugly, softening zucchinis hanging out in the back of your fridge. I would say you get to kill two birds with one stone with such an easy dish, but I deeply despise that expression. I mean why do I want to stone birds in the first place!? Next.

You will need,

Garlic (2, minced)

Shallot (1, minced)

Yellow zucchini (1, sliced in ribbons)

Green zucchini (1, sliced in ribbons)

Gnocchi (1 pack)

Olive oil (4 tbsp)

Basil sea salt (a generous pinch)

Mozzarella (1/2 cup, thinly sliced, or shredded if you have any on hand)

A few simple steps,

1. In a skillet over medium-heat: toss shallots, olive oil, garlic and zucchini ribbons until tender. I typically lower the heat after 5 minutes and let simmer for approximately 10 minutes, whilst stirring often. Remove from heat.

2. In a separate pot, bring salt water to a boil and cook gnocchi for 2 minutes (they will float at the surface when they are ready and will have a pillowy texture, do not exceed 4 minutes). Drain.

3. Add the gnocchi into the zucchini skillet and half of the cheese strips. Mix well until the cheese melts. Add salt, pepper and chili flakes (same concept as carbonara here, as the skillet is off the heat, the heat from the freshly cooked pasta will melt the cheese therefore you must act fast!).

4. Transfer into a small baking dish and cover with mozzarella strips.

5. Cook in the oven at 375 degrees for about 5 minutes, until you can see cheese bubbles.