Gnocchi with Zucchini and Tomatoes

In honor of the tomatoes probably rotting in my garden while I recline on the couch, and to distract us all while we wait for Thursday afternoon’s ultrasound, here’s a recipe we enjoyed several times this summer.  It’s fresh, tasty, and quick!

(Please ignore all the sauce splatters on my bowl in the picture.)

Gnocchi with Zucchini and Tomatoes

  • DSC_1007_3191 tbsp olive oil
  • 2 zucchini (about 1 lb each), quartered and sliced
  • 2 garlic cloves, minced
  • 1 pint grape tomatoes, halved
  • 1 package (15-16 oz) gnocchi (look in either the freezer section or with the dried pasta)
  • 1/4 cup fresh basil, chopped
  • 2 tbsp Parmesan cheese
  • 1 tbsp butter
  • 2 tsp fresh lemon juice

In a large skillet, heat oil over medium high.  Add zucchini and garlic; season with salt and pepper.  Cook, stirring occasionally, for 4-5 minutes.  Add tomatoes and cook, stirring occasionally, about 2 minutes.  Meanwhile, cook gnocchi according to package directions.  Reserve 1/2 cup of the cooking liquid, drain gnocchi and transfer to skillet.  Toss gnocchi with vegetable mixture, adding enough cooking liquid to create a sauce.  Remove from heat and stir in basil, Parmesan, butter, and lemon juice.

(adapted from Everyday Food)

And while we’re on the topic of our garden tomatoes, here’s a picture of some of the first ones we harvested, some deliciously sweet orange cherry tomatoes given to us as seedlings by a local retired farmer.  Hopefully, we’ll still have a few of these ready for picking when I’m done with bedrest!


1 Comment

Filed under culinary creation

One response to “Gnocchi with Zucchini and Tomatoes

  1. That recipe looks delicious. I can’t wait to try it. It will be perfect for fresh garden tomatoes. Hang in. You are in my prayers.

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