Gnocchi with Summer Vegetables
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Everyday Food, June 2009
- Prep Time 15 minutes
- Total Time 15 minutes
- Yield Serves 4
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Ingredients
- 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
Directions
- 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.
- 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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Where is the recipe for the gnocchi!!!!! Add frozen is not good enough!
I rarely repeat recipes, but I've made this dish a few times over the last two years and it's really yummy. It's pretty healthy too... Only 6 WW PointsPlus per serving.
I recently made a very similar pasta dish my family loved. In addition to these veggies, I added rinsed, canned artichoke hearts, blanched asparagus, some mushrooms, and a small amt of sauteed peppers. Basically, whatever you have, as many veggies, or as few. It's all good!
I LOVE this dish. Mmmmm mmmm good. Had it twice in the last 3 weeks.
I made this last night for my husband and I.. Before we went to bed, I head the microwave running and he came back to bed with the small container I had kept leftover for my lunch saying "This stuff is REALLY good.. Make it again tomorrow!!"