Gnocchi with Summer Vegetables

Serves 4
Prep time: 17 minutes, Cooking time: 6 minutes

1 tablespoon olive oil
2 zucchini or summer squash, or one of each, quartered and sliced
2 garlic cloves, minced
Coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package (15 to 16 ounces) gnocchi
1/4 cup fresh basil, chopped
2 tablespoons grated Pecorino Romano cheese (I used Parmesan)
1 tablespoon butter (I omitted the butter)
2 teaspoons fresh lemon juice

1. Start a large pot of water boiling. You should be able to chop everything up while you are waiting for that.

2. Put squash and garlic in a large bowl, add the olive oil and toss to coat. (I think this helps get them more coated with oil.) Heat a large skillet 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.

3. Meanwhile, add the gnocchi to the large pot of boiling water and 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 (if using), and lemon juice.

Results: YUM! This was so good and so filling. The boys wouldn't touch it, but that's fine with me, because GUESS WHO GETS THE LEFTOVERS? This was seriously good. I can't wait to make it again!

Recipe from The {UN}eventful Life