A Ready, Set, Craft Re-Run: Gnocchi with Summer Veggies

Originally posted here on RSC last summer, this recipe (courtesy of Everyday Food Magazine) is a summer staple in our home.  Travis (he's the cook in our house!) made it last night with fresh, locally grown squash, zucchini and grape tomatoes from the farmers market and it was amazing.  Simple and quick to prepare, it's an easy no-meat meal that's full of flavor.  Enjoy!

Gnocchi with summer vegetables

serves 4
prep time: 15 min
Total time: 15 min

1 tbsp olive oil
2 zucchini or summer squash, or one of each quartered and sliced (we used one of each!)
2 garlic cloves, minced
coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package (15 to 16oz) frozen or fresh gnocchi
1/4 cup fresh basil, chopped
2tbsp grated romano cheese
1 tbsp butter
2 tsp 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 in 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.