Gnocchi with Summer Vegetables
makes four servings
1 tablespoon olive oil
1 zucchini, quartered and slice
1 summer squash, quartered and sliced
2 garlic cloves, minced
coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package frozen gnocchi
2 tablespoons grated Parmesan cheese
1 tablespoon unsalted butter
2 teaspoons fresh lemon juice
1/4 cup fresh basil, roughly chopped
1. Add the olive oil to a large skillet and heat over medium-high heat. Add in the zucchini and squash and saute until the vegetables are slightly tender, about 5-7 minutes. Stir in the garlic and saute until fragrant, about 30 seconds. Season with salt and pepper.
2. Add in the tomatoes and cook for an additional 3-5 minutes, or until the tomatoes have softened.
3. While the tomatoes are cooking, bring a large pot of salted water to a boil and cook the gnocchi according to the package instructions. Reserve about 1 cup of the cooking liquid. Use a slotted spoon to transfer the gnocchi into the skillet. Toss to combine all the ingredients Add in 1/4 - 1/2 cup of the cooking liquid to create a sauce.
4. Remove the skillet from the heat and stir in the Parmesan, butter, and lemon juice. Garnish each serving with chopped basil and serve immediately.