Gnocchi with Summer Vegetables
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 239.1
- Total Fat: 9.0 g
- Cholesterol: 15.0 mg
- Sodium: 514.4 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 2.8 g
- Protein: 6.1 g
View full nutritional breakdown of Gnocchi with Summer Vegetables calories by ingredient
Introduction
From Martha Stewart From Martha StewartNumber of Servings: 4
Ingredients
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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
1.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.
2.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.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KALIE1120.
2.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.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KALIE1120.