Gnocchi with Zucchini Crema

Recipe created and provided by Chef Crusco Catering


  • Homemade Potato Gnocchi
  • 2 Zucchini – cut into 1/4 inch cubes
  • 1 Shallot – roughly chopped
  • 1/4 cup white wine
  • Thyme – 2 sprigs
  • 1/4 cup Cream
  • 4 tbsps. EVOO
  • 2 garlic cloves – smashed with peel left on
  • 8 Asparagus – cleaned and peeled partially
  • 5 Sun dried Tomatoes – sliced into 1/2 inch strips
  • Salt/Fresh Ground Pepper
  • 1/4 cup Pine nuts – lightly toasted
  • Fresh Basil Leaves – left whole
  • Pecorino Romano – grated


  1. First and foremost make the Potato Gnocchi and set aside to be cooked later. Make sure to keep cool and covered. If hot, place inside the refrigerator again covered.
  2. Place a small pot on med-high heat with 2 tbsps. EVOO. Once hot, place shallot in and sauté for a couple of minutes. Add zucchini & season with salt/pepper. Cook 2-3 minutes until the zucchini starts sweating. Immediately add wine and reduce in half.
  3. Add thyme & cream. Reduce heat to low & cook for 20 minutes until zucchini begins to disintegrate.
  4. Remove from heat, toss the thyme and blend until creamy. Taste and reseason if needed. Set aside.
  5. Prepare the Asparagus by cutting off the bottom 2 inches. Slice the entire asparagus into 3 pieces.
  6. Place a sauté pan with 2 tbsps. EVOO on med-high heat. Once it starts smoking, immediately add the garlic and cook 30-40 seconds.
  7. Immediately add the asparagus, sun dried tomatoes and cook until warmed through (2-3 minutes). Season with salt/pepper. Remove from heat, discard the garlic pieces and set aside.
  8. Place a large pot with water on high heat and bring to a boil. Season liberally with salt. Cook 20-30 gnocchi at a time so as not to crowd the pot. They will let you know when they are cooked because they will pop up to the surface.
  9. Place the sauté pan back on heat. Once the gnocchi pop up, spoon them into the sauté pan with the asparagus and tomatoes. Add 3-4 tbsps of the zucchini crema. Gently toss with the sauce but don’t overdo it as it should be a light dressing.
  10. Serve the dish by placing 8-10 gnocchi onto a plate. Place the Asparagus and Sun dried tomatoes around. Garnish the plate with Pine nuts and Basil. Sprinkle some Pecorino Romano cheese. Enjoy!