Gnocchi with Summer Vegetables

With the passing of Labor Day, I realize that summer is essentially over.  No more white pants, straw handbags, yadda, yadda, yadda.  However, according to the calendar, the first day of fall isn’t until September 22nd, which is why I think Gnocchi with Summer Vegetables from the June 2009 issue of Everyday Food still fits the dinner bill fantastically.  My grocery stores are still brimming with the essential ingredients – zucchini or summer squash, grape tomatoes, and basil – and I’m going to continue to enjoy summer’s produce bounty while it lasts.

First, I prepped my ingredients so I could have everything lined up and ready to go for the skillet.  I quartered and sliced 2 pounds of zucchini, halved a pint of grape tomatoes, chopped 1/4 cup of fresh basil, grated Pecorino Romano cheese to yield 2 tablespoons, and juiced a lemon to yield 2 teaspoons of lemon juice.

In a large skillet, I heated 1 tablespoon of olive oil over medium-high heat and then added the sliced zucchini and 2 teaspoons of minced garlic.  I seasoned the mixture with salt and pepper and cooked it, stirring occasionally, until the zucchini was crisp-tender (about 4 – 5 minutes).  Next, I added the halved grape tomatoes and continued cooking the mixture, still stirring occasionally, until it was juicy (about 2 minutes more).

Meanwhile, in a large pot of boiling salted water, I cooked 1 pound of gnocchi according to package directions.  (I buy vacuum-packed gnocchi at Sunflower Market; they usually cook in about 4 minutes.)  Reserving 1/2 cup of the cooking liquid, I drained the gnocchi and added it to the zucchini-tomato mixture in the skillet.  I tossed everything together, adding enough of the cooking liquid to create a sauce.  (I used about half of the liquid.)  I removed the skillet from the heat and stirred in the chopped basil, grated cheese, 1 tablespoon of butter, and the reserved lemon juice before serving.

Gnocchi with Summer Vegetables

This dish is another winner!  I think there are quite a few similarities between this recipe and the Pasta with Zucchini and Toasted Almonds I made earlier this summer.  Both were incredibly delicious, but I think the defining factor for this recipe is the richness of the sauce.  It’s amazing what one little tablespoon of butter can do.  I think I also have to vote for gnocchi over linguine any day…  There’s just something about the light yet chewy texture of the potato dumplings that really does it for me.   Mmm, mmm, mmm.

Recipe link: Gnocchi with Summer Vegetables

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2 Responses to “Gnocchi with Summer Vegetables”


  1. 1 C.Go September 10, 2009 at 7:16 am

    This looks tasty. I think it’d be great to substitute shrimp for the gnocchi for a lighter version.

  2. 2 Shauna September 10, 2009 at 11:48 pm

    Hi Jenny! I am writing to you from an organization called Beet Street in Fort Collins, Colorado. Beet Street is a non-profit that works to develop arts and culture in Fort Collins through special events. We thought that you might be interested in our latest event, Homegrown Fort Collins, taking place September 25-October 4.

    Homegrown Fort Collins celebrates the harvest season and its contribution to community and local culture. The goal is to educate, celebrate, and enjoy food with a focus on local. We will be bringing together people of all ages and backgrounds to explore farmers markets, learn cooking techniques, experience new foods and develop a deeper appreciation for the community’s bounty.

    In the spirit of Homegrown Fort Collins, Beet Street will be hosting a blog series on “The Meaning of Harvest.” We want to reach out to the community to find out what the harvest season means to them personally, and ultimately create a sense of community between our writers and readers around this topic. We will be engaging local business members and community members to share their thoughts and experiences, and as a recognized Colorado blogger and lover of food, we would like to know what you think as well. By contributing to our site a blog about what harvest means to you, you can showcase your own writing while being a part of a community wide conversation and interactive experience.

    If you would like to participate, we would post your guest blog on our website, beetstreet.org/blog. This post would also include information about you and your own blog. We also make sure that our Facebook and Twitter followers are aware of new posts, so we will be encouraging them to read your guest blog. We currently have 2,036 Facebook friends and 591 Twitter followers, who will all see your guest blog and your own blog site information.

    We would really love to have you as a guest blogger for our Homegrown Fort Collins celebration of the harvest. We believe that this is a great way to bring the Colorado community together in an important and exciting time. You can find more information about Homegrown Fort Collins at beetstreet.org. If you are interested in participating, just let us know at info@beetstreet.org. Thanks so much!

    Shauna and the Beet Street Team


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