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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 15 mins Servings: 4 med104695_0609_gnocchi.jpg

Ingredients Ingredient Checklist 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 2 tablespoons grated Pecorino Romano cheese 1 tablespoon butter 2 teaspoons fresh lemon juice

Gallery Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 15 mins Servings: 4 med104695_0609_gnocchi.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 15 mins Servings: 4

Recipe Summary

prep: 15 mins total: 15 mins

Servings: 4

prep: 15 mins

total: 15 mins

prep:

15 mins

total:

Servings: 4

4

med104695_0609_gnocchi.jpg

med104695_0609_gnocchi.jpg

Ingredients

Ingredients

  • 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 2 tablespoons grated Pecorino Romano cheese 1 tablespoon butter 2 teaspoons fresh lemon juice

Directions

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.

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, cheese, butter, and lemon juice.

Reviews (9)

 Add Rating & Review     115 Ratings   5 star values:        25    4 star values:        33    3 star values:        41    2 star values:        13    1 star values:        3

Reviews (9)

Add Rating & Review     115 Ratings   5 star values:        25    4 star values:        33    3 star values:        41    2 star values:        13    1 star values:        3

Add Rating & Review

115 Ratings 5 star values: 25 4 star values: 33 3 star values: 41 2 star values: 13 1 star values: 3

115 Ratings 5 star values: 25 4 star values: 33 3 star values: 41 2 star values: 13 1 star values: 3

115 Ratings 5 star values: 25 4 star values: 33 3 star values: 41 2 star values: 13 1 star values: 3

  • 5 star values: 25 4 star values: 33 3 star values: 41 2 star values: 13 1 star values: 3

    Martha Stewart Member     Rating: Unrated       03/25/2015   I would add some Panchetta.  

Martha Stewart Member     Rating: Unrated       07/30/2014   Was pretty good, although I wasn't blown away with flavor, and I added extra things...a few sliced shallots with the garlic, a pinch of pepper flakes, sliced mushrooms, a splash of white wine and chicken stock instead of the cooking water...still just ok. I made my own gnocchi.  

Martha Stewart Member     Rating: Unrated       07/30/2014   Regarding the use of the word "Unctuous", I decided to share this Huffington Post Article about its use when referring to food. http://www.huffingtonpost.com/2013/04/08/unctuous-food-words-hate_n_3023034.html I got a kick out of the article and think the word was used incorrectly when referring to the tomatoes. I know that recipe is superb as I have made it with various summer vegetables harvested out of garden and I love gnocchi!  

Martha Stewart Member     Rating: Unrated       07/09/2012   My whole family loved it! I bought the whole wheat gnocchi from Trader Joe's. They recommended sauteing the gnocchi instead of boiling them, so I did in a little butter mixed with olive oil. Definitely gave the gnocchi a great flavor.  

Martha Stewart Member     Rating: Unrated       07/20/2011   Where is the recipe for the gnocchi!!!!! Add frozen is not good enough!  

Martha Stewart Member     Rating: 4 stars       07/11/2011   I rarely repeat recipes, but I've made this dish a few times over the last two years and it's really yummy. It's pretty healthy too... Only 6 WW PointsPlus per serving.  

Martha Stewart Member     Rating: Unrated       08/17/2010   I recently made a very similar pasta dish my family loved. In addition to these veggies, I added rinsed, canned artichoke hearts, blanched asparagus, some mushrooms, and a small amt of sauteed peppers. Basically, whatever you have, as many veggies, or as few. It's all good!  

Martha Stewart Member     Rating: Unrated       07/27/2009   I LOVE this dish. Mmmmm mmmm good. Had it twice in the last 3 weeks.  

Martha Stewart Member     Rating: Unrated       06/17/2009   I made this last night for my husband and I.. Before we went to bed, I head the microwave running and he came back to bed with the small container I had kept leftover for my lunch saying "This stuff is REALLY good.. Make it again tomorrow!!"

    Martha Stewart Member

    Rating: Unrated 03/25/2015

I would add some Panchetta.

Rating: Unrated

Rating: Unrated 07/30/2014

Was pretty good, although I wasn’t blown away with flavor, and I added extra things…a few sliced shallots with the garlic, a pinch of pepper flakes, sliced mushrooms, a splash of white wine and chicken stock instead of the cooking water…still just ok. I made my own gnocchi.

Regarding the use of the word “Unctuous”, I decided to share this Huffington Post Article about its use when referring to food. http://www.huffingtonpost.com/2013/04/08/unctuous-food-words-hate_n_3023034.html I got a kick out of the article and think the word was used incorrectly when referring to the tomatoes. I know that recipe is superb as I have made it with various summer vegetables harvested out of garden and I love gnocchi!

Rating: Unrated 07/09/2012

My whole family loved it! I bought the whole wheat gnocchi from Trader Joe’s. They recommended sauteing the gnocchi instead of boiling them, so I did in a little butter mixed with olive oil. Definitely gave the gnocchi a great flavor.

Rating: Unrated 07/20/2011

Where is the recipe for the gnocchi!!!!! Add frozen is not good enough!

Rating: 4 stars 07/11/2011

I rarely repeat recipes, but I’ve made this dish a few times over the last two years and it’s really yummy. It’s pretty healthy too… Only 6 WW PointsPlus per serving.

Rating: 4 stars

Rating: Unrated 08/17/2010

I recently made a very similar pasta dish my family loved. In addition to these veggies, I added rinsed, canned artichoke hearts, blanched asparagus, some mushrooms, and a small amt of sauteed peppers. Basically, whatever you have, as many veggies, or as few. It’s all good!

Rating: Unrated 07/27/2009

I LOVE this dish. Mmmmm mmmm good. Had it twice in the last 3 weeks.

Rating: Unrated 06/17/2009

I made this last night for my husband and I.. Before we went to bed, I head the microwave running and he came back to bed with the small container I had kept leftover for my lunch saying “This stuff is REALLY good.. Make it again tomorrow!!”

All Reviews for Gnocchi with Summer Vegetables

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Gnocchi with Summer Vegetables

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest