Gnocchi with Summer Veggies

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.

1 T. olive oil

2 zucchini or summer squash or a combo, quartered and sliced

2 garlic cloves, minced

salt and peeper

1 pint grape tomatoes, halved ( I had plum tomatoes on hand)

1 Pkg. frozen gnocchi (I used whole wheat)

1/4 cup fresh basil, chopped

2 T. grated Pecorino Romano cheese (or Parm.)

1 T. butter

2 tsp. fresh lemon juice

1. 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.
2. 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.    

The verdict:  Perfect side dish, everyone went back for seconds, and it is gone.  Always a good night when there are no leftovers!!!