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.