I don’t know about you, but in summer it is super-hot where I live. I’m always on the lookout for recipes that don’t take too long on a steamy night, and one that I can eat outdoors with a nice cold wine* and good company. Preferably only with a fork. And that doesn’t require too much washing up. I still haven’t found a recipe that will make itself, sadly.
Thanks to Martha Stewart, this gnocchi with summer vegetable dish is a very easy, quick dish that won’t have you slaving over a hot stove or oven for too long, but is a little more substantial than a salad. You could really throw anything you like in, asparagus would be nice, some different colour squash… but it’s hot, and I’m heavily pregnant and I just couldn’t. be. bothered. That’s why I love this recipe!
Gnocchi with Summer Vegetables
1 tablespoon olive oil
2 garlic cloves, minced
Sea salt and freshly ground pepper
Two handfuls grape tomatoes
1 package gnocchi
1/4 cup fresh basil, chopped
2 tablespoons grated parmesan-style cheese
1 tablespoon butter
Juice of half a lemon
1. Heat oil in a large frying pan over medium-high heat. Add zucchini and saute until crisp-tender, about 5 minutes.
2. Add the garlic and grape tomatoes and saute five or so minutes more. You can squash the tomatoes a little as they collapse, which adds to the sauce.
3. In a large pot of boiling salted water, cook gnocchi according to package instructions.
4. When they float to the surface, spoon them out with a little water and into the frying pan. Toss and add basil, cheese, butter, salt, pepper and lemon juice. Add a little more pasta water if it’s looking too dry.
Serve with a generous helping of cracked black pepper and some extra parmesan.
*Wine! Wherefore art thou, wine? A crisp white, a velvety red… a glass of port. I miss you. It’s been too long. Have you waited for me? I told you I’d come back… not long now….
Original recipe here