Gnocchi with Squash & Sweet Corn
Recipe Courtesy of The Kitchen
Serves 2 to 41 (16 ounce) package vacuum-sealed gnocchi (from the dried pasta aisle) (I used Tortellini)
4 tablespoons unsalted butter, divided
1 small zucchini, very thinly sliced
1 small yellow squash, very thinly sliced
1 cup sweet yellow corn kernels (from about two ears)
2 small cloves garlic, peeled and minced
Squeeze of lemon
2 ounces soft goat cheese
1 tablespoon finely chopped flat leaf parsley
Salt and pepper, to taste
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 small hunks of goat cheese and a sprinkling of chopped parsley.
I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.
This really sounds good! As soon as I read lemon I knew I'd love to try it:@)
ReplyDeleteThis looks delicious, and I love the fresh vegetables you've used!
ReplyDeleteI REAAALLLLYYY want this right now. It has all of my favorite summer veggies with one of my favorite pasta varieties!
ReplyDeleteI love the squash, even better paired with tortellini! Delicious!
ReplyDeleteI love the combination of squash and pasta! This is one beautiful dish!
ReplyDeleteThis does sound delicious! I always have a package of gnocchi on hand in case of emergencies :)
ReplyDeleteThis sounds soooo good! I love the fresh veggies in it and the lemon ....mmmmmmm!
ReplyDelete