Gnocchi With Summer Vegetables
- by: Gabrielle
- Rating:
- Category: Main Course
- Level: Medium
- Total Time: 0 hr 30 mins
1 tablespoon olive oil
2 zucchini or summer squash, or one of each (about 2 pounds total), quartered and sliced
2 garlic cloves, minced
Coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package (15 to 16 ounces) frozen gnocchi
1/4 cup fresh basil, chopped
2 tablespoons grated Pecorino Romano cheese
1 tablespoon butter
2 teaspoons fresh lemon juice
1. In a large skillet, heat oil over medium-high.
2. Add squash and garlic and season with salt and pepper.
3. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes.
4. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.
5. Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions.
6. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet.
7. Toss gnocchi, adding enough cooking liquid to create a sauce.
8. Remove from heat and stir in basil, cheese, butter, and lemon juice.
| Yield: | 4 servings | ||
| Prep Time: | 0 hr 15 mins | ||
| Cook Time: | 0 hr 15 mins | ||
| Ready In: | 0 hr 15 mins | ||
| Category: | Main Course | ||
| Main Ingredient: | Vegetables | ||
| Cooking Method: | Sauteing |
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| Special Diet: | Vegan | ||
| Recipe Tags: | Gnocchi with Summer Vegetables | gnocchi | vegetables |
