Gnocchi With Sausage Zucchini And Tomato Recipes

GNOCCHI WITH SUMMER VEGETABLES

Gnocchi with Summer Vegetables image

A few minutes in a skillet transforms ripe tomatoes and zucchini into a fresh sauce for gnocchi.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 15m

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 zucchini or summer squash, or one of each (about 2 pounds total), quartered and sliced
2 garlic cloves, minced
Coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package (15 to 16 ounces) frozen gnocchi
1/4 cup fresh basil, chopped
2 tablespoons grated Pecorino Romano cheese
1 tablespoon butter
2 teaspoons fresh lemon juice

Steps:

In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.
Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.

Nutrition Facts : Calories 341 g, Fat 22 g, Fiber 3 g, Protein 17 g

GNOCCHI WITH SAUSAGE, ZUCCHINI, AND TOMATO

Gnocchi with Sausage, Zucchini, and Tomato image

This satisfying weeknight dinner comes together in just 30 minutes, thanks to quick-cooking ingredients like fresh tomatoes, sausage, zucchini and store bought gnocchi. After cooking in a skillet, the flavors are enhanced with prepared pesto and fresh basil before hitting the serving bowl.

Provided by Sarah Carey

Categories Food & Cooking Quick & Easy Recipes

Time 30m

Number Of Ingredients 8

Ingredients

1 tablespoon extra-virgin olive oil
8 ounces sweet Italian sausage (about 3 links), casings removed
1 large or 2 small zucchini (12 ounces), cut into a 1/2-inch dice (2 cups)
1 pound mixed tomatoes, such as beefsteak and cherry, coarsely chopped (3 cups)
Kosher salt and freshly ground pepper
1 package (17.5-ounces) gnocchi, such as DeCecco
1/3 cup pesto, homemade or store-bought (such as Buitoni)
Fresh basil leaves, for serving (optional)

Steps:

Heat a large straight-sided skillet over medium-high. Swirl in oil, then add sausage and cook, breaking up pieces with a wooden spoon, until beginning to brown, 3 to 4 minutes. Add zucchini and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Add tomatoes, season with salt and pepper, and cook until they start to break down and release their juices, 3 to 5 minutes.
Meanwhile, cook gnocchi in a large pot of salted boiling water according to package instructions. Reserve 1 cup pasta water; drain. Transfer gnocchi to skillet and toss to coat, adding pasta water as needed to create a silky sauce. Season to taste. Stir in pesto, sprinkle with basil, and serve immediately.

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