Tuesday, July 14, 2009

Tempt My Tummy - Gnocchi with Summer Veggies

I got this recipe from my Everyday Food Magazine - you can also find it HERE. It was delicious! Every family member ate it. They loved the gnocchi (which I had never cooked before) and the zucchini. Very fresh. We had it with lemon pepper grilled chicken. Nice summer meal.

Gnocchi with Summer Veggies
Serves 4
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

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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  1. That looks great! I'm looking for new recipes to use up summer squash, so I'll keep this in mind. Thanks!

  2. This does look wonderful...

  3. I am glad you joined us for TMTT this week.

  4. I've never really cooked with gnocci, this looks good!