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  • Gnocchi with Summer Vegetables

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    9 posts, 7 voices, 706 views, started Jun 7, 2009

    Posted on Sunday, June 7, 2009


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      Gnocchi with Summer Vegetables


      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

          * 1/4 cup grated Pecorino Romano cheese

          * 1 tablespoon butter

          * 2 teaspoons fresh lemon juice


         1. 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.

         2. 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, half the cheese, butter, and lemon juice.  Allow to sit, unit off until flavors marry.  Rewarm right before serving with the remaining half of cheese.

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