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Under 30 Minutes

Under 30 Minutes

Gnocchi with Summer Vegetables

A few minutes in a skillet transforms ripe tomatoes and zucchini into a fresh sauce for gnocchi.

  • prep: 15 mins
    total time: 15 mins
  • servings: 4

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

  1. Step 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. Step 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.

Source
Everyday Food, June 2009

Reviews (6)

  • 9 Jul, 2012

    My whole family loved it! I bought the whole wheat gnocchi from Trader Joe's. They recommended sauteing the gnocchi instead of boiling them, so I did in a little butter mixed with olive oil. Definitely gave the gnocchi a great flavor.

  • 20 Jul, 2011

    Where is the recipe for the gnocchi!!!!! Add frozen is not good enough!

  • 11 Jul, 2011

    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.

  • 17 Aug, 2010

    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!

  • 27 Jul, 2009

    I LOVE this dish. Mmmmm mmmm good. Had it twice in the last 3 weeks.

  • 17 Jun, 2009

    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!!"