In the summer, lots of our dinners run along the lines of pasta plus CSA vegetables (i.e. Linguine with Asparagus and Pine Nuts and Linguine with Zucchini and Chickpeas). As much as I love pasta, sometimes I do need a change of pace. I happened upon this recipe for gnocchi with summer squash in this month's issue of Real Simple, and it was a delicious way to both use the abundance of zucchini we get each week and take a break from pasta. The tenderness of the gnocchi is a nice contrast to the crispness of the zucchini, and you can never go wrong with Feta and fresh basil.
Adapted from the Real Simple recipe by Charlyne Mattox
Serves 2 (or 3 as a light entree)
Ingredients:
- 1 tablespoon olive oil
- 3 small zucchini, cut into 1/2 inch thick half moons (about 3-4 cups)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cloves garlic, minced
- 1 pound fresh gnocchi
- 3.5 ounce container crumbled Feta cheese (about 1 cup)
- 2 tablespoons chopped fresh basil
Heat a medium skillet over medium-high heat. Add olive oil and tilt to evenly coat. Add zucchini, salt, and pepper. Cook, stirring occasionally, until zucchini starts to soften, about 4 minutes. Reduce heat to medium, add garlic, and cook, stirring occasionally, until garlic is golden and zucchini is crisp-tender, about 2 more minutes.
Meanwhile, prepare the gnocchi according to package directions. Drain and place in medium bowl.
Add the cooked zucchini mixture, Feta, and basil to the gnocchi and toss to combine.
Recipe updated 7/25/2016