Sunday, July 05, 2009

Gnocchi with Summer Vegetables

On our vacation last week, I offered to be the official cook and baker for our friends at the lake cabin, and no one seemed to mind. Since we were so far from civilization, the grocery list was a one-shot deal, so I had to think ahead and be prepared!

Gnocchi with Summer Vegetables

One thing I knew I definitely wanted to make was Gnocchi with Summer Vegetables. This recipe was recommended to me by an old high school friend with whom I’ve recently reconnected (Hi Susan!). It was incredibly light, summery, and all-around tasty. Even my husband, who hates squash and zucchini, devoured it. This dish had the perfect balance of textures, and the lemon gave it a zing that tied all the flavors together.

Gnocchi with Summer Vegetables

I used store-bough gnocchi (I’ve made them from scratch a few times and prefer the ease of the pre-prepared variety), but you could certainly make your own. You could also vary the types of vegetables, cheese, and herbs, but I recommend sticking with the recipe. Why mess with perfection? I also doubled it to feed our crowd, which worked well.

Gnocchi with Summer Vegetables

Gnocchi with Summer Vegetables
Adapted from Martha Stewart Everyday Food
Printable Recipe

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 store-bought gnocchi (Amy’s note: we found ours in the pasta aisle)
1/4 cup fresh basil, chopped
2 tablespoons grated Pecorino Romano cheese
1 tablespoon butter
2 teaspoons 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 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 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.


Tara Vorhes said...

This looks very yummy and my hubs loves Gnocchi so we will have to try this one...

Jill @ Jillicious Discoveries said...

This looks like the perfect summer meal--beautiful photos!!

Emily said...

Made this last night and it was so fresh and bright! Now I'll be making it for a crowd at a cabin next week - thanks for sharing!!

sara said...

This looks beautiful Amy! You usually don't see a gnocchi dish that is so light, normally they are covered in a creamy sauce (no complaints here about a creamy sauce, but this is something I can eat on a weeknight and feel good about it)

Joy said...

With food like that, who dare complain to have you as the official cook? :-) It looks so delicious, Amy and I bet it was! The mix of the veg with the gnocchi sounds better than eating plain gnocchi with sauce. I usually give up eating it after a few pieces because I get tired of the texture. :)

Diana H said...

Nice idea and very colorful too.

Thara said...

Your pictures inspired me - so I made this tonight - it was amazing:) So light and perfect for a springtime dinner. I added asparagus and feta cheese and was in heaven. Thanks as always for your recipes and gorgeous pictures. Love 'em!

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