I heart gnocchi….
If you have never had it imagine little, soft, cloud-like pillows of potato goodness.
Yes, doesn’t that just sound amazing?
Then cover them with pasta sauce and cheese and bake until golden and bubbly…
To start this recipe I cut up an onion and some zucchini until I had about 3 cups.
In a large saute pan (my new large saute pan that I got for Christmas…) I sauted some garlic and the onion in olive oil until they were softened.
I added in the zucchini and the tomatoes, gave it a stir and a cover. I turned down the heat a bit and let it bubble away while I cooked the gnocchi.
Before I added the gnocchi, I added salt and pepper to the zucchini mixture until I was satisfied with the flavor (I used rosemary salt because it just tastes so good…). Once the gnocchi was cooked, I added it to the tomato/zucchini mixture and gave it a good stir. I let it cook for another minute or two.
I transferred half to a glass baking dish and layered in a little cheese. I may have gone a little cheese-happy…I had some leftover feta, Parmesan and mozzarella so just used a mixture of all three. Then I poured the rest over top and covered it with some more cheese (yummy…)
I baked it at 350 degrees for 25 minutes and broiled it until the cheese was golden and bubbly.
The verdict- This dish makes me feel sad for my friends who cannot each cheese…
What’s not to like here? Cheese baked with pasta….its a total no brainer. This is super delicious and I really, really love it. As a side note, if you do not have rosemary salt, you should make some…it makes everything taste better. Thank you Teresa! Your gift just keeps on giving.