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Gnocchi with Zucchini, Lemon & Pecorino Recipe

Name: Gnocchi with Zucchini, Lemon & Pecorino
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500 g fresh gnocchi; 2 medium zucchinis, sliced into half-moons; 150 g frozen peas; 2 tbsp olive oil; 60 g grated Pecorino cheese; 1 tbsp unsalted butter; 1 lemon, zest and juice; 2 tbsp heavy cream; Salt to taste; Black pepper to taste

Stashcook

This is a yummy pasta dish with soft gnocchi. It has zucchini, cheese, and lemon. You cook the gnocchi and mix it with zucchini and a lemony cheese sauce. It's good for dinner and not too hard to make!

Ingredients

500 g fresh gnocchi

2 medium zucchinis, sliced into half-moons

150 g frozen peas

2 tbsp olive oil

60 g grated Pecorino cheese

1 tbsp unsalted butter

1 lemon, zest and juice

2 tbsp heavy cream

Salt to taste

Black pepper to taste

Method

Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, usually until they float to the top, about 2-3 minutes. Drain and set aside.

While the gnocchi is cooking, heat the olive oil in a large frying pan over medium heat. Add the sliced zucchini and cook for about 5 minutes, until tender and slightly golden.

In the last minute of cooking the zucchini, add the frozen peas to the pan and cook until they are warmed through.

Remove the vegetables from the pan and set aside. In the same pan, melt the butter over medium heat until it starts to brown slightly.

Return the cooked gnocchi to the pan with the browned butter, and sauté for another 2 minutes until they are golden and crispy.

Lower the heat and add the heavy cream, lemon zest, and lemon juice to the gnocchi, stirring to combine.

Add the cooked zucchini and peas back into the pan with the gnocchi. Stir in the grated Pecorino cheese until melted and the sauce is creamy. Season with salt and black pepper to taste.

Serve the gnocchi hot, garnished with extra Pecorino cheese and black pepper if desired.

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