Parmesan Gnocchi

Parmesan Gnocchi with zucchini and squash

Servings: 4. Approx 20-30 minutes time.


  • 2 packages vegan Gnocchi (approx 20 oz)
  • Olive oil
  • 1/4 cup vegan butter
  • 1/4 cup vegan parmesan
  • 2 med Zucchini
  • 2 med yellow squash
  • 6 garlic cloves
  • 1 lemon (or 3 TBLS lemon juice)
  • Salt and pepper to taste
  • 1 tomato cubed or sliced (optional)
  • Fresh basil (optional)
  • Red pepper flakes (optional)

Prep- Cut off ends of zucchini and squash. Do not peel. Cut in half lengthwise and then into slices so you end up with half circles. Mince garlic.

In a large skillet, add a splash of olive oil. Bring to med heat and add squash and zucchini. Stir and turn to not allow burning, but to brown squash and zucchini. Continue to cook until softened, about 6-8 minutes. Remove zucchini and sqaush to a large bowl and set aside. Do not wash skillet as you will use it again.

In a large pot, bring salted water to a boil. Add gnocchi.

In the skillet, melt butter over medium heat. Once melted, add in minced garlic and stir for a minute.

Once gnocchi floats to the surface of the water, remove with a meshed spoon and shake off water and add to the skillet.

Brown gnocchi (should only take 5 minutes or so). Add back zucchini and squash and stir. Turn off heat. Add lemon juice and parmesan and stir. Add salt and pepper to taste.

Serve with chopped tomatoes, fresh basil leaves and a dash of red pepper flakes.