California Central Coast Recipes

Gnocchi with Zucchini, Green Onions and Marjoram

©2017 TheRomanticTable.com
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.


www.theromantictable.com ©2017, Gnocchi with Zucchini, Green Onions and Marjoram
Preparation time: 15 minutes
Cooking time: 20 minutes
MAKES 2 SERVINGS.
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Ingredients.

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


Preparation Directions.

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.


Wine and Food Pairing and Serving Suggestions.

Serve with a chilled dry white wine like a Sauvignon Blanc or a chilled Grenache Rosť.

A tip from Sue!

Beware cooking wine!

Never use a "so-called cooking wine" that's marketed specifically as a cooking wine for your sauce. Only use a wine that would not be objectionable to drink by itself. In lighter sauces a good one to use is a nice Fume' Blanc or Sauvignon Blanc. In stronger red sauces, use a decent red wine such as a Barolo, Zinfandel or Cabernet.