I love simple meals with just a few ingredients. Ok that’s not true. I love cooking and creating things in the kitchen but there are times that simple is just so darn good you can’t help but thankful for the ease and the taste.
Pretty soon gardens everywhere will be loaded down with squash. I can’t wait for my garden to start giving me a nice yield of produce. I did plant both green and yellow squash and look forward to making this recipe again with homegrown veggies.
I got this recipe originally from TheKitchen.com. I did change a few things to suit how I would like to make it. Just seemed easier. Leftovers were wonderful. Even cold. I love having shelf stable gnocchi in the house. It just lends itself to all kinds of lovely meals to make quickly.
Gnocchi with Squash and Corn
What you need:
- 1 (16 ounce) package vacuum-sealed gnocchi (from the dried pasta aisle)
- 4 tablespoons unsalted butter, divided
- 1 small zucchini, very thinly sliced
- 1 small yellow squash, very thinly sliced
- 1 cup sweet organic corn kernels (from about two ears or frozen and thawed)
- 2 small cloves garlic, peeled and minced
- Squeeze of lemon
- Crumbled goat cheese
- Salt and pepper, to taste
- What to do:
- Bring a pot of water to a boil. Add gnocchi and cook for 2 minutes. Drain and return to the pot. Toss warm gnocchi with 1 tablespoon butter and set aside.
- Meanwhile, melt remaining 3 tablespoons of butter in a large, flat-sided sauté pan over medium heat. Cook the butter until it begins to bubble and turn light golden brown, about 3 minutes. Be careful not to let it burn. Add the zucchini, squash, corn, and garlic and sauté until warmed through, another 2 – 3 minutes.
- Turn off heat and stir the cooked gnocchi into the vegetables. Add a generous squeeze of lemon juice, and salt and pepper to taste. Transfer to a serving bowl and top with crumbled goat cheese.