Gnocchi is simply delicious potato pasta. After a 2 hour adventure making it with my dear friends Jan and Sarah, we were graciously rewarded with a wonderful meal. Gnocchi, like any pasta, needs an incredible sauce to go with it. Enter my creation inspired by several recipes I found online. Here are the recipes for gnocchi and the Creamy Zucchini Sauce.
2 tbsp Grapeseed oil (or Olive Oil)
1 onion, sliced or diced1 garlic clove, smashed and minced
1 tsp. salt
1 medium zucchini, sliced into slivers
1 medium squash, sliced into slivers
1 can of condensed mushroom soup
2/3 c. chicken broth
2/3 c. milk
1 tbsp Gorgonzola cheese
1 tsp. paprika
1 tsp. tumeric
1. Heat oil on medium until fragrant.
2. Cook onion and garlic until onion is fragrant.
3. Add salt, zucchini, and squash. Saute.
4. Pour in remaining ingredients.
5. Heat until cooked thoroughly and ingredients are well blended
6. Serve over gnocchi.
Is this recipe really very healthy? I'd say mostly because of the zucchini and squash and not so much because of the hunk of cheese. In this case, the Gorgonzola is for savory flavor and creaminess. Sometimes, you just have to put down your calorie calculator and commit to eating something healthy and delicious. I give you permission. Plus, my Italian roommate Fabrizio approved. Enough said.
In health,
Lauren
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