Summer Gnocchi

When Summer Asks Nothing More

There is a particular ease that comes with cooking at the height of summer — when the vegetables are so full of themselves that your only real job is to stay out of their way. This is a stovetop dish for warm evenings and unhurried weeknights, the kind that comes together softly and without ceremony. Tender gnocchi, a bright finish of lemon, the gentle perfume of fresh basil. It is abundant in the way that summer itself is abundant — quietly, and all at once.

Ingredients

• 1 zucchini
• 2 summer squashes
• 1 tablespoon Alessi Extra Virgin Olive Oil
• Alessi Sea Salt and Ground Black Pepper, to taste
• 1 pint grape tomatoes, halved
• 1 pound Alessi Gnocchi
• 1/4 cups chopped fresh basil leaf
• 1 tablespoon butter
• Juice from one lemon
• Grated Parmesan cheese for garnish

Instructions

1. Cut zucchini and squash into bite-sized cubes.
2. In a large pan, heat olive oil over medium heat.
3. Add zucchini and squash and season with salt and pepper to taste.
4. Cook vegetables until tender and crisp on the outside, about 5 minutes.
5. Add tomatoes and cook until juicy, about 3 minutes.
6. Cook gnocchi according to package directions.
7. Drain gnocchi, add to the pan with vegetables and mix well.
8. Remove the pan from heat and stir in basil, butter and lemon juice.
9. Top with grated Parmesan.