Gnocchi With Summer Vegetables |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Appeared in Martha Stewart's food magazine a few months back. Love the fact that the squash retains some crunch - and what a great use for grape tomatoes! I upped the amount of lemon juice (the original recipe called for 1/4) and would definitely go with 1/2 cup of the basil. Ingredients:
1 tablespoon olive oil |
1 lb zucchini, quartered and sliced |
1 lb yellow squash, quartered and sliced |
2 garlic cloves, minced |
salt and pepper, to taste |
1 pint grape tomatoes, halved |
1 (15 -16 ounce) package gnocchi |
1/4-1/2 cup fresh basil, chopped |
2 -3 tablespoons pecorino romano cheese, grated |
1 tablespoon butter |
1 lemon, juice of 1/2-3/4 |
Directions:
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 to 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.
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