I’m a big Martha Stewart fan. I usually end up on her site looking for recipes. I found this one just in time. Cancy’s parents had a bunch of zucchini & squash from their garden this summer so they brought some down last time they were here. And by some, I mean a whole bunch. This was a delicious way to use both the zucchini & the squash. Enjoy.
Gnocchi with Summer vegetables
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 (I left this out)
1 package (15 to 16 ounces) shelf stable gnocchi
1/4 cup fresh basil, chopped
2 tablespoons grated Pecorino Romano cheese
1 tablespoon butter
2 teaspoons fresh lemon juice
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.