This recipe is a staple for Ginny and I. We love the fresh taste and ingredients that we can always find on road. It’s quick and easy and your eating in about 35 mins.
From the Author – This recipe for sweet corn and squash gnocchi came to me on a whim. As much as I love gnocchi, I almost never make it from scratch, and I definitely forget to buy it packaged from the grocery store. Thanks to this new recipe, I will definitely be stocking up from here on out. More than just convenient, the brilliance of gnocchi is that it cooks in mere minutes, and the beauty of summer produce is that it needs next to no cooking. Combine the two and you have a lightning-fast, healthy, and—most importantly—a delicious dinner on the table.
Gnocchi with Squash & Sweet Corn
Ingredients
- 1 16 ounce package vacuum-sealed gnocchi (from the dried pasta aisle)
- 4 Tbls. unsalted butter divided
- 1 small zucchini very thinly sliced
- 1 small yellow squash very thinly sliced
- 1 cup sweet yellow corn kernels from about two ears
- 2 small cloves garlic peeled and minced
- Squeeze of lemon
- 2 oz. soft goat cheese
- 1 Tbls. finely chopped flat leaf parsley
- Salt and pepper to taste
Instructions
- Bring a pot of water to a boil. Add gnocchi and cook for 2 minutes. Drain and return to the pot. Toss warm gnocchi with 1 tablespoon butter and set aside.
- Meanwhile, melt remaining 3 tablespoons of butter in a large, flat-sided sauté pan over medium heat. Cook the butter until it begins to bubble and turn light golden brown, about 3 minutes. Be careful not to let it burn. Add the zucchini, squash, corn, and garlic and sauté until warmed through, another 2 - 3 minutes.
- Turn off heat and stir the cooked gnocchi into the vegetables. Add a generous squeeze of lemon juice, and salt and pepper to taste. Transfer to a serving bowl and top with small chunks of goat cheese and a sprinkling of chopped parsley.
Notes
To make this, even more, RV friendly, purchase frozen corn of your choice and substitute for fresh.
