California Central Coast Recipes
Gnocchi with Zucchini, Green Onions and Marjoram
Wait until you try our Parmesan Gnocchi with Zucchini, Green Onions and Marjoram. Is it ever delicious and mellow! Using ready-to-cook store-bought Parmesan Gnocchi and summer's fresh-off-the vine zucchini that's been sliced lengthwise on a mandoline or by hand it's a real "recipe- sleeper!" We start by lightly sauteing the zucchini and make smooth with a light cream sauce that's punctuated with chopped- fresh marjoram, butter , cherry tomatoes and Parmesan cheese. It is so comforting and a real vegetarian-style "comfort-food" that will sooth and give renewed strength to the lucky diner.
Preparation time: 15 minutesCooking time: 20 minutes
2 Tablespoons Unsalted butter
3/4 cup Green onions , washed and thinly slice plus extra for garnish
3 Small Zucchini , washed and thinly sliced lengthwise into 2mm thick slices
1 cup Cherry tomatoes , washed and halved
1 Cup Whipping cream
2 to 3 Tablespoons Fresh Marjoram , chopped
2 to 3 Tablespoons Fresh Italian Parsley , chopped
1/2 cup Parmesan Cheese , grated
Cracked Black Pepper to taste
Salt to taste
13 ounces Ready-to-cook Parmesan Gnocchi
1 Add hot water to a pasta pan and heat on high heat.When the water is boiling, cook the gnocchi as directed on package. When al dente, drain and remove from heat.
2 In the meantime, melt the butter in a large stockpot or skillet over medium-high heat.When the butter starts to sizzle, add in the green onions and saute until softened.
3 Add in the whipping cream and bring to a low boil. Gently simmer for 2-3 minutes.
4 Add in the zucchini strips and gently toss as the zucchini softens.
5 Add in the fresh Marjoram and continue to gently simmer.
6 Add in the salt and black pepper to taste.
7 A couple minutes before removing the sauce from the burner, add in the cherry tomatoes and gently stir to amalgamate.
8 Just before removing the sauce from the burner, add in the Parmesan cheese. Stir well and disburse throughout sauce.
9 Correct seasoning to personal taste and add the drained gnocchi to the sauce. Gently toss and serve on dinner plates.
Serve with a chilled dry white wine like a Sauvignon Blanc or a chilled Grenache Rosé.