Zucchini and almond gnocchi

Creamy potato gnocchi is here teamed with slices of garlicky zucchini, toasted almonds and crispy bacon for the ultimate combination of flavour, texture and nutrition.

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Zucchini and almond gnocchi
  • 500 gram packet gnocchi
  • 2 tablespoon olive oil
  • 60 gram butter
  • 2 clove garlic, crushed
  • 1/2 cup natural flaked almonds
  • 2 zucchini, thinly sliced
  • 1 cup mint leaves, roughly chopped, plus sprigs to serve
  • 1 lemon, zest grated, juice squeezed
  • fried bacon, parmesan, to serve


Zucchini and almond gnocchi
  • 1
    In a large saucepan of boiling salted water, cook gnocchi following packet instructions. Drain well, reserving ¼ cup cooking liquid.
  • 2
    In a large frying pan, heat oil and butter on medium. Saute garlic, almonds and zucchini for 2-3 mins. Toss through gnocchi and reserved cooking liquid. Stir through mint and lemon. Serve with bacon, grated parmesan and extra mint.

More From Women's Weekly Food