Gnocchi with Summer Vegetables

• servings: 4
• total time: 15 minutes

Ingredients

1 tablespoon olive oil

2 zucchini or summer squash, or one of each (about 2 pounds total), quartered and sliced

2 garlic cloves, minced

Coarse salt and ground pepper

1 pint grape tomatoes, halved

1 package (15 to 16 ounces) frozen gnocchi

1/4 cup fresh basil, chopped

2 tablespoons grated Pecorino Romano cheese

1 tablespoon butter

2 teaspoons fresh lemon juice

Directions

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 to 5 minutes. Add tomatoes and cook, stirring occasionally, 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.

Notes

Make this gnocchi with this, don't use frozen shit

https://www.umami.recipes/recipe/iXVcyrqrKk5fxBJreMLS