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Gnocchi with Zucchini, Lemon & Pecorino Recipe

Gnocchi with Zucchini, Lemon & Pecorino recipe


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!


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


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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