Wednesday, July 22, 2009
Gnocchi with Summer Vegetables
The original recipe is from Everyday Food, June 2009 issue. I made a few changes. Loved it! We'd never had gnocchi before and I think it was delicious. My husband was a little iffy about the gnocchi being potato but not looking like potato, but he's a super picky eater anyway ;)
1 tbsp olive oil
2 zucchini, quartered and sliced
1/2 tbsp garlic powder
salt and pepper to taste
1 pint grape tomatoes, halved (I used grape tomatoes from the garden and supplemented with one large tomato)
1 package gnocchi (I used dry but frozen would work too)
1/4 cup fresh basil, chopped
2 tbsp shredded mozzarella cheese
2 tbsp butter
In a large skillet, head oil on medium-high heat.
Add squash and garlic, salt and pepper.
Cook, stirring occasionally, until squash is tender. About 5-6 minutes.
Add tomatoes and cook, stirring occasionally, until juicy. About 2 minutes.
Turn heat to low and cover.
Meanwhile, boil water in a large pot and cook gnocchi according to the package instructions.
Reserve 1/2 cup cooking liquid for sauce (I found I didn't need any, but just in case..)
Drain gnocchi and transfer to skillet.
Toss gnocchi, adding butter and enough cooking liquid to create a sauce.
Stir in basil and cheese.