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Gnocchi Primavera from Finish Line Fueling

Gnocchi Primavera from Finish Line Fueling

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5 from 1 review

  • Author: Jackie Dikos
  • Total Time: 10 mins
  • Yield: 4 servings 1x


  • 1 lb potato gnocchi
  • 2 Tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 large zucchini, shaved into thin slices with a vegetable peeler
  • 1 pint grape tomatoes, halved
  • 1/4 tsp nutmeg
  • 1/4 tsp kosher salt
  • 1/4 cup shredded or grated parmesan cheese
  • 1/4 cup chopped parsley
  • pepper to taste


  1. Bring medium pot of water to a boil. Boil gnocchi following directions on package.
  2. While the water comes to a boil, melt the butter in a large skillet over medium heat.
  3. Add garlic and saute 1 to 2 minutes.
  4. Next, add zucchini, tomatoes, nutmeg, salt and black pepper.
  5. Combine vegetable saute with cooked gnocchi.
  6. Stir in parley and sprinkle with parmesan.


Originally from Finish Line Fueling by Jackie Dikos, RD CSSD, CLT

  • Cook Time: 10 mins
  • Category: Dinner, Lunch, Vegetarian
  • Cuisine: Italian