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Saturday, June 20, 2009

Gnocchi with Summer Veggies

Another one of those magazines that has me dog-earing almost every single recipe is "you know who's" Everyday Food. I love the PBS show by the same name...I always watch with pen and paper in hand. And the great thing about the recipes are that they are (or at least appear to be) very accessible...doable...for the everyday cook. Oh...Well...I suppose that is why it's called Everyday Food. Oh yeah. I'm quick. I've actually found myself doing that often. I'm sort of talking things out with myself as I'm writing and having revelations along the way. Welcome to my brain. Here's one more page to I can now unfold...

Gnocchi w/ Summer Veggies 
adapted from Everyday Food (June 2009)
serves: 4

Olive Oil- ~1 1/2 Tbs.
Zucchini- 2 small-ish (~1 lb)
Summer Squash- 2 small-ish (~1 lb)
Garlic- 2 cloves, minced
Grape Tomatoes- 1/2 pint, halved
Gnocchi- 1 lb.
Fresh Mixed Herbs- big handful I used basil, oregano, thyme & marjoram
Freshly grated Parmesan- ~1/2 c. + more for sprinkling
butter- 2 Tbs.
Sea Salt & Black Pepper- to taste
Lemon- 1 (~1/4 c.)

  Heat oil in large skillet over medium-high heat. Add zucchini, summer squash & garlic. Cook until just tender. Add tomatoes and stir until they just release their juices, ~2 minutes. Cook gnocchi according to package/recipe directions. Drain, reserving 1 c. cooking liquid. Add gnocchi to skillet and toss. Chop up your herbs. Add reserved cooking liquid. Remove from heat and stir in chopped herbs, butter and lemon juice. Stir in parmesan & season to taste with salt and pepper.
Serve with extra parmesan for sprinkling and a loaf of Pane Rustico for sopping up the juices.