Wednesday, July 29, 2009

gnocchi with summer vegetables

After having market fresh yellow zucchini at Leslie's birthday party over the weekend, Nuno and I were inspired to visit the market yesterday for fresh produce. This time of year is the ideal time to buy all your produce at market. I swear, you can never find yellow zucchini at regular supermarkets, but at the farmer's market you sure can. Anyways, this is my favourite way to eat zucchini and gnocchi.

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
  • 1 package (15 to 16 ounces) 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 directions. Reserving 1/2 cup of 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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