I have always seen gnocchi on the Food Network show Everyday Italian and have thought that it looks so good. I finally decided it was time to stop wondering just how good it was and buy some to try. My conclusion? They are right!!! It is GOOD! It has a completely different texture than any kind of pasta. It is like chewy little nuggets of goodness! I saw this recipe on Martha Stewart's website and knew that we would love it because it was full of some of my favorite flavors and ingredients, lemon, garlic, olive oil, basil, and lots of fresh veggies. I also added one can of Cannelini beans to add a bit more substance and protein to the dish. I also added some fresh asparagus simply because I love it! I served this as a side dish to some grilled pesto chicken and a big green salad packed topped with creamy avocado, toasted cashews and fresh crispy cucumbers. What a great summer meal! One of these days I will attempt to make homemade gnocchi, but for now....store bought is just great!
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
1/4 cup fresh basil, chopped
2 tablespoons grated Pecorino Romano cheese
1 tablespoon butter
2 teaspoons fresh lemon juice
Directions
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.
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