Gnocchi with Summer Squash
March 25, 2013 – 6:55 pmThis easy and fast side dish comes together in no time. The fresh flavor is easily customized for whatever you’re serving it with. I had some baked chicken, so I added thyme into the zucchini. Next time I might throw in some cherry tomatoes too. Very tasty!
The Cucina Fresca gnocchi are quite good – not quite as good as home made, but miles above the odd shelf stable versions.
Gnocchi with Summer Squash
Serves 2
1 medium zucchini, halved lengthwise then cut into half moons
1 medium yellow squash, halved lengthwise then cut into half moons
1 tbsp olive oil
kosher salt, black pepper, and thyme
1 10-oz package refrigerated gnocchi (I used Cucina Fresca)
Bring a large pot of salted water to boil over high heat.
While the water is boiling, heat the olive oil over medium heat in a large skillet. When it just starts to shimmer, add the zucchini and yellow squash. Season to taste with salt, pepper, and thyme. Saute the squash until just starting to turn tender.
By this time, the water should be boiling. Add the gnocchi to the water and cook for 2-3 minutes. As they puff up and float on the surface, remove them to the skillet with the squash. When they’re all in the skillet, toss gently to combine and cook for an additional 1-2 minutes to lightly brown the gnocchi.
Serve warm.
