Gnocchi with summer vegetables
Adapted from: Everyday Food Magazine (changes in Italics)
1 tablespoon olive oil
2 zucchini or summer squash or one of each, quartered and sliced
2 garlic cloves, minced
course salt and ground pepper
1 pint grape tomatoes, halved
1 package (15-16 ounces) gnocchi (I was fortunate to find 8 whole grain gnocchi - hooray for additional protein and fiber!)
1/4 cup fresh basil
2 tablespoons grated Pecorino Romano cheese
1 tablespoon butter
2 teaspoons fresh lemon juice
3 links spicy turkey sausage
1. In a large skillet, heat oil over medium high. Add sausage and heat until cooked through. Remove from skillet and slice into 1/4 inch thick slices. Add squash and garlic to skillet, season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4-5 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 along with sliced sausage. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.