Creamy Zucchini Gnocchi Pasta with Goat Cheese

1.Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. In the last 2 minutes of cooking, add the gnocchi to the pot. Drain and set aside, reserving a cup of pasta water.

2.In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

3.Add the sliced zucchinis to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are tender and slightly golden.

4.Pour in the heavy cream and stir to combine. Let it simmer for 2-3 minutes until slightly thickened. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

5.Add the cooked pasta and gnocchi to the skillet, tossing to coat them in the creamy zucchini sauce. Season with salt and pepper to taste.

6.Remove from heat and gently fold in the crumbled goat cheese until it melts slightly into the sauce.

7.Serve immediately, garnished with fresh basil leaves.