Gnocchi with Summer Vegetables

When I saw this recipe in the June issue of Everyday Food, I knew I had to make it. We don't have gnocchi that often and to make a dish with delicious summer vegetables was just what I had in mind for dinner. I served this alongside broiled flounder topped with lemon-pepper seasoning and garlic powder.

I changed around the amounts a little bit, because for my purposes there would have been way too many vegetables if I used the original recipe. Also, when I saw this over on Reservations Not Required, she mentioned how lovely the sauce was, and I wanted enough to coat all the gnocchi s I pared down the veggies a little bit.

Gnocchi with Summer Vegetables
adapted from Everyday Food
Makes 3-4 side dish servings

1 tablespoon olive oil
1 zucchini or summer squash, quartered and sliced
1 garlic clove, minced
kosher salt and coarse ground black pepper
1/2 pint grape tomatoes, halved
1 package (15 to 16 ounces) frozen gnocchi
1/4 cup fresh basil, chopped
1/4 cup grated Parmesan cheese
1 tablespoon butter
2 teaspoons fresh lemon juice

Heat oil in a large skillet over medium-high heat. 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.

Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/4 cup or so of 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, and lemon juice. Serve garnished with more cheese if desired.