Food & Cooking Recipes Ingredients Pasta and Grains Gnocchi with Summer Vegetables 3.6 (115) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 A few minutes in a skillet transforms ripe tomatoes and zucchini into a fresh sauce for gnocchi. 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 ¼ 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. Rate it Print