Gnocchi with Summer Vegetables

This was the first recipe I saw when I was flipping through the June issue of Everyday Food. I immediately knew I was going to try this one and I'm glad I did. This took me less than 30 minutes to make start to finish. The sauce is really not made of complex ingredients but has a great depth of flavor that makes it seem like you really went out of your way to make a homemade sauce. I loved the fresh vegetables in this. I will definitely be making this again.

Gnocchi with Summer Vegetables

1 tablespoon olive oil
2 zucchini or summer squash, or one of each (about 2 pounds total), quartered and sliced
2 garlic cloves, minced
coarse salt and pepper
1 pint grape tomatoes, halved
1 package (15-16 ounces) frozen gnocchi (I couldn't find frozen, I used a regular package from the grocery store shelf)
1/4 cup fresh basil, chopped
2 tablespoons grated Pecorino Romano cheese
1 tablespoon butter
2 teaspoons fresh lemon juice

1. In a large skillet, heat oil over medium-high. Add squash and garlic and 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. Toss gnocchi adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter and lemon juice.

Source: Everyday Food, June 2008.