Ingredients
1 tablespoon olive oil
2 zucchini or summer squash or one of each, quartered and sliced
2 garlic cloves, minced
coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package frozen gnocchi
1/4 cup fresh basil, chopped
2 tablespoons grated pecorino romano cheese
1 tablespoon butter
2 teaspoons fresh lemon juice
Preparation
In a large skillet, heat oil over medium high heat. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is tender-crisp, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.
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.
