Gnocchi with Summer Vegetables

Prep Time:
15 mins
Total Time:
15 mins

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


  • 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


  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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