claire freehafer

ingredients

• chives, minced
• parsely, minced
• 4 cloves garlic, minced
• 2 zucchinis, in ½-inch thick half-moons
• 2 demi-baguettes, halved lengthwise
• 8 oz ricotta cheese
• 17.6 oz gnocchi
• 28 oz marinara sauce
• 1 cup mozzarella cheese
• 1 tbsp olive oil
• 6 tbsp butter

instructions

1. adjust rack to top position and heat broiler to high. bring a medium pot of salted water to a boil.

2. in a small bowl, combine ricotta, half the chives and parsley, a drizzle of olive oil, salt, and pepper. place 4 tbsp butter in a separate small microwave-safe bowl; microwave until melted, 30 seconds. stir in a pinch of garlic to taste; season with salt and pepper.

3. heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. add zucchini; cook, stirring occasionally, until browned and tender, 5-7 minutes. add remaining garlic; cook until fragrant, 30 seconds. season with salt and pepper; transfer to a plate. meanwhile, add gnocchi to pot of boiling water. cook until tender, 3-4 minutes. Reserve ½ cup pasta cooking water, then drain.

4. heat a drizzle of olive oil in pan used for zucchini over medium heat. pour in marinara sauce; bring to a simmer. stir in cooked gnocchi, 2 tbsp plain butter, and a pinch of salt and pepper. if needed, stir in reserved pasta cooking water a splash at a time until gnocchi is coated in sauce. if your pan isn’t ovenproof, transfer mixture now to a baking dish.

5. scatter zucchini over gnocchi mixture, then sprinkle with mozzarella. broil until cheese is bubbly and lightly browned, 2-3 minutes. remove from oven; let cool slightly. meanwhile, place baguette halves on a baking sheet; brush cut sides with garlic butter. broil on top rack until golden brown, 1-2 minutes. (watch carefully to avoid burning.)

6. halve garlic bread on a diagonal. dollop baked gnocchi with herby ricotta. sprinkle with remaining chives and parsley. serve straight from the pan (or dish) with garlic bread on the side.