Gnocchi with Zucchini Ribbons
(Soooo if any of you caught this post earlier on, I totally titled it Gnocchi with Lasagna Ribbons and even asked if people on my Facebook page had a surplus of lasagna growing in their gardens. What was I thinking?! I must seriously have lasagna on the brain!)
From what I hear, if you’re growing a summer garden with zucchini, you have a LOT of zucchini. Hopefully my recipe will help you use some of that surplus!, or at least two of your zucchini. Unfortunately I couldn’t head to my garden for zucchini, because I don’t have a garden, or a zucchini overgrowth problem. But really, is any excess amount of veggies really a problem?
I love the Trader Joe’s whole wheat gnocchi because they’re whole grain, take two minutes to cook once the water has boiled, and they’re vegan (many gnocchi have eggs). And whatever you pair with gnocchi always turns out great. In this case, I paired zucchini ribbons, crushed tomatoes, and chickpeas for a one-pot meal.
2 zucchini, cut using a vegetable peeler into thin ribbons, discarding the seeds
1 can or box of crushed tomatoes and juice
1 package whole wheat gnocchi
1 can chickpeas, drained and rinsed
1 Tbsp olive oil
salt and pepper to taste
Prepare the gnocchi according to package directions. Meanwhile, cut zucchini into thin ribbon strips. When the gnocchi is cooked, drain and add back to the pot with olive oil, tomatoes in juice, chickpeas and zucchini ribbons. Turn heat to medium and cook for five minutes more until zucchini starts to soften. Season with salt and pepper to taste.
What are delicious ways you use up extra zucchini?
Time for a shout out: Happy birthday to my number 1 dad!!!!