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
- 1 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!