Gnocchi & Zucchini Alfredo

I'm sharing this recipe that morphed after items were unavailable at two grocery stores. Neither Trader Joes, nor Aldi carried the yellow squash originally listed in the Real Simple recipe I was preparing.

So, I ended up creating this which is Aldi friendly and the boys loved it - BOTH of them!


  • 1 pkg whole grain Gnocci
  • Olive Oil 
  • 2 zucchinis large chopped
  • 5 cloves garlic (4 rough chopped, 1 smashed)
  • 4 tbsp butter
  • 1 c. heavy cream 
  • 1 c. parmesan cheese (or more)
  • Salt
  1. Salt and set to boil water for gnocchi. 
  2. Melt 2 tbsp. butter in a medium size pot (enough to hold entire dish at end). Add zucchini and 4 garlic cloves chopped and sauté on med-hi heat for about 7 minutes until soft. Remove from pot. 
  3. Boil gnocchi according to package directions, probably about 2-5 minutes until all are mostly floating. Once boiled and drained, combine with cooked zucchini. 
  4. Begin Alfredo sauce by melting the remaining 2 tbsp. butter in the pot, adding cream and simmering about 5 minutes. Finally, add parmesan cheese and the smashed garlic clove, stirring and heating through until all cheese is melted.
  5. Add back in gnocchi and zucchini to the Alfredo sauce prepared in the pot and serve.