This is actually the second time I have made this dish, but the first time I completely forgot to photograph it. It's a great, light summer dish that comes together quickly and uses a bunch of fresh, in-season produce. I loved how juicy the cherry tomatoes got when I cooked them. The sauce is primarily made with the pasta water but flavored with some cheese and butter, so it ends up a lot more appetizing than it may sound. You could also top this with a quick marinara sauce.
Gnocchi with Summer Vegetables
source: Everyday Food via Proceed with Caution
1 tablespoon olive oil
2 zucchini or summer squash or one of each, quartered and sliced
2 garlic cloves, minced
course salt and ground pepper
1 pint grape tomatoes, halved
1 package (15-16 ounces) gnocchi
1/4 cup fresh basil
2 tablespoons grated Pecorino Romano cheese (I used Parmesan.)
1 tablespoon butter
2 teaspoons fresh lemon juice
1. In a large skillet, heat oil over medium high. Add squash and garlic to skillet, season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4-5 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.