Summer Gnocchi

  • Prep Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings



Cut zucchini and squash into bite-sized cubes. In a large pan, heat olive oil over medium heat. Add zucchini and squash and season with salt and pepper to taste.

Cook vegetables until tender and crisp on the outside, about 5 minutes. Add tomatoes and cook until juicy, about 3 minutes.

Cook gnocchi according to package directions. Drain gnocchi, add to the pan with vegetables and mix well. Remove the pan from heat and stir in basil, butter and lemon juice. Top with grated Parmesan.