Gnocchi With Summer Vegetables

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 lb zucchini, quartered and sliced
• 1 lb yellow squash, quartered and sliced
• 2 garlic cloves, minced
• salt and pepper, to taste
• 1 pint grape tomatoes, halved
• 1 (15 -16 ounce) package gnocchi
• 1/4-1/2 cup fresh basil, chopped
• 2 -3 tablespoons pecorino romano cheese, grated
• 1 tablespoon butter
• 1 lemon, juice of 1/2-3/4

Recipe

• 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 ½ 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.