Gnocchi with Summer Vegetables

Herbed Gnocchi in a delicious Summer Vegetable "Sauce"

AuthorSara Bojarski Prep Time: 0:05:00
Cook Time: 0:10:00
Total Time: 0:15:00
Serving Size: Serves 4 Ingredients
  • 1 Recipe Herbed Gnocchi
  • 1 Zucchini
  • 1 Yellow Squash
  • 8 oz Grape Tomatoes
  • Salt and Pepper
  • 8 T Butter (divided)
  • 5 Sage Leaves (julienned)
  • 2 T minced Chives
  • 1 Tablespoon minced Parsley
  • Lemon Juice (fresh) (from 1 lemon)
  • Cut your zucchini and squash in half lengthwise. Using a spoon, scrape out the seeds. Then cut on a bias 1/4" thick. Heat up a large saute pan with enough Olive Oil to lightly coat the bottom of the pan. Once the oil is hot, add in your zucchini, squash, and tomatoes. Sprinkle on salt and pepper to taste.
  • Saute your veggies for about 5-8 minutes, getting just a little color on them. Transfer them to a plate lined with a paper towel.
  • In the same saute pan, add 3 Tablespoons of butter, and add in your gnocchi. Cook, shaking the pan continuously so as to brown the outsides of the Gnocchi and prevent them from sticking to the bottom of the pan. Add in your Sage leaves and cook another minute. Add back your Zucchini, Squash and Tomatoes, along with your Chives. Cook another 2 minutes, then remove from heat and plate.
  • Meanwhile, in a small saute pan, melt 5 Tablespoons of butter and cook about 4 minutes, until it starts to brown. Quickly add in your parsley and then the juice of the lemon (this will splatter so be careful). Once the lemon juice is in, remove from heat and spoon over your plated Gnocchi. Serve immediately.