This is a super simple dish to make for the warmer weather. I served this as a side dish to easy grilled chicken. It would work as a main dish as well, for those veggie lovers out there, but my man needs meat. I got all the veggies from the local farmers market, and they tasted fab. Plus the basil was from my Aerogarden, which is still overflowing. I got this recipe from the June issue of Everyday FOOD by Martha Stewart.
- 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, 4-5 minutes. Add tomatoes and cook, 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.