Thursday, June 23, 2011

Gnocchi with Summer Vegetables

So fresh and delicious!
Ingredients

1 T olive oil
2 zucchini or yellow squash, or one of each, quartered and sliced
2 garlic cloves, minced
coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package (15-16 oz) frozen gnocchi (I used non-frozen, vacuum-sealed gnocchi and it was fine)
1/4 cup fresh basil, chopped
2 T grated Pecorino Romano cheese (or parmesan, and much more of it!)
1 T butter
2 t. fresh lemon juice


Preparation

1. In a large skillet, heat oil over medium-high.  Add squash and garlic and season with salt and pepper.  Cook, stirring occasionally, until squash is crisp-tender, 4-5 minutes.  Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.

2. Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions.  Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet.  Toss gnocchi, adding enough cooking liquid to create a sauce.  Remove from heat and stir in basil, cheese, butter, and lemon juice.

- Sarah

*Recipe from Everyday Food Issue 63