Ingredients:
1 Tbsp. olive oil
2 zucchini or summer squash, quartered and sliced
2 cloves garlic, minced
1 pint grape tomatoes, halved
1 package frozen gnocchi (15-16 oz.)
1/4 c. basil, chopped
2 Tbsp. Parmesan cheese, grated
1 Tbsp. butter
2 tsp. lemon juice
Directions:
Heat oil in large skillet.
Add zucchini and garlic season with salt and pepper.
Cook stirring occasionally, until crisp tender about 4 to 5 minutes.
Add tomatoes and cook stirring until juicy. About 2 minutes.
Boil large pot of water and cook gnocchi according to package directions.
Reserve 1/2 c. cooking liquid. Drain and add to skillet.
Toss gnocchi adding enough liquid to create sauce. Remove from heat. Add basil, Parmesan, butter, and lemon juice.
Makes 4 servings. Total time 30 minutes.
Verdict:
We were suppose to have BBQ Chicken Pizza tonight for dinner but I realized that our cheese grater is packed somewhere. Lets face it...I will buy a new one instead of trying to find the old one.
I have never had gnocchi before so I was a little excited and a little nervous. I looked down all of the frozen isles at Walmart to try and find gnocchi frozen. No luck. I had seen it before with the pasta at a grocery store in Vegas so I figured it was the same here and lucky for me it was. I bought the kind that is in a plastic container and vacuumed sealed. For me this meal cooked super quick. I actually had to slow it down some so that it would be ready right when Blake got home. I thought it was good. I liked the zucchini and the sauce. I didn't have any grape tomatoes so I just used chopped plum tomatoes. I also added more Parmesan. I think both of those changes were good and if you are going to make this I would recommend adding more cheese. The gnocchi was a little heavy for my liking. At $3 dollars a package I thought it was good but if I was being frugal I would just use penne instead.
1 Tbsp. olive oil
2 zucchini or summer squash, quartered and sliced
2 cloves garlic, minced
1 pint grape tomatoes, halved
1 package frozen gnocchi (15-16 oz.)
1/4 c. basil, chopped
2 Tbsp. Parmesan cheese, grated
1 Tbsp. butter
2 tsp. lemon juice
Directions:
Heat oil in large skillet.
Add zucchini and garlic season with salt and pepper.
Cook stirring occasionally, until crisp tender about 4 to 5 minutes.
Add tomatoes and cook stirring until juicy. About 2 minutes.
Boil large pot of water and cook gnocchi according to package directions.
Reserve 1/2 c. cooking liquid. Drain and add to skillet.
Toss gnocchi adding enough liquid to create sauce. Remove from heat. Add basil, Parmesan, butter, and lemon juice.
Makes 4 servings. Total time 30 minutes.
Verdict:
We were suppose to have BBQ Chicken Pizza tonight for dinner but I realized that our cheese grater is packed somewhere. Lets face it...I will buy a new one instead of trying to find the old one.
I have never had gnocchi before so I was a little excited and a little nervous. I looked down all of the frozen isles at Walmart to try and find gnocchi frozen. No luck. I had seen it before with the pasta at a grocery store in Vegas so I figured it was the same here and lucky for me it was. I bought the kind that is in a plastic container and vacuumed sealed. For me this meal cooked super quick. I actually had to slow it down some so that it would be ready right when Blake got home. I thought it was good. I liked the zucchini and the sauce. I didn't have any grape tomatoes so I just used chopped plum tomatoes. I also added more Parmesan. I think both of those changes were good and if you are going to make this I would recommend adding more cheese. The gnocchi was a little heavy for my liking. At $3 dollars a package I thought it was good but if I was being frugal I would just use penne instead.
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