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

Gnocchi with Peas, Proscuitto and Asparagus

I found this on Two Pink Hippos (they are my new fave this week)

Serves 4 (perfectly!)

16 oz packaged gnocchi
2 tbsp butter, unsalted
1/2 bunch asparagus, chopped into 1" pieces
1 cup frozen peas
1 cup low sodium chicken broth
3 oz proscuitto, sliced into thin strips
salt and pepper, to taste
1/4 cup Parmesan cheese

1. Start a large pot of water boiling, for the gnocchi. Add gnocchi and boil, until they float to the top, about 5 minutes.

2. Meanwhile, in a large skillet, melt 1 tbsp butter, over medium heat. Add asparagus and saute for about 2-3 minutes, then stir in peas and chicken broth. Cook for another 3-4 minute, until asparagus is tender and peas are soft. Season with salt and pepper to taste. Reduce heat to low to keep warm.

3. Drain gnocchi and add to the skillet with 1 tbsp of butter. Add proscuitto and cook together for 1-2 minutes, stirring occasionally so sauce and gnocchi mix.

4. Garnish with Parmesan cheese.

Results: YUMMMMMMM! This was delicious. I've changed the cooking instructions, because our proscuitto was overcooked, but this recipe is still a keeper! Let me just tell you how next to impossible it was to find gnocchi though! I went to two grocery stores and had just about given up when I finally asked for help (and the clerk had NO IDEA what I was talking about.) A store manager finally led to to them in the Ethnic aisle, with the imported foods. (Behind a display of Kraft Parmesan cheese, no less!) I was expecting them to be refrigerated or frozen, but they were a dry good on the shelf. So, if you can't find them, don't give up! You must try this recipe!

Perfect to serve to dinner guests too!