I love zucchini so anytime I see a new recipe that uses it, I want to try it. As soon as I saw this recipe from Food alla Puttanesca (originally from Everyday Food via Proceed with Caution), I flagged it and planned to make it for dinner ASAP.
So, tonight we had a volleyball game and we made it home just before the sky opened up and started to downpour. I didn't really want to make something that took too long for dinner tonight because we were both pretty hungry. That is when I reached for this recipe. It was so easy to make and it took no time at all. It was delicious! Both Joel and I enjoyed it so much that I can't wait to make it again! The only thing I did differently from the recipe is add a shallot. I had bought one for another zucchini recipe I was going to try, and without thinking, I started to mince it up and throw it in the pan. Oh well, it still tasted great!
1 tablespoon Olive Oil
2 Zucchini or Summer Squash, quartered and sliced (I used one of each)
2 Garlic Cloves, minced
Course Salt and Ground Black Pepper
1 pint Grape Tomatoes, halved
1 package (15-16 ounces) Gnocchi
1/4 cup Fresh Basil (I only used about 5 leaves)
2 tablespoons Pecorino Romano Cheese, grated
1 tablespoon Butter
1 teaspoons Fresh Lemon Juice (I squeezed a half of a lemon)
*1 Shallot, minced (I added this ingredient)
Heat olive oil over medium high heat in a large skillet. Add squash, garlic, and shallot, and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender (I cooked it slightly longer so it was all tender). Add tomatoes and cook, stirring occasionally, until juicy.
In a large pot of boiling water, cook gnocchi according to package directions (mine was 2-3 minutes). Drain gnocchi, reserving about 1/2 cup cooking liquid. Transfer the gnocchi into the skillet of vegetables. Add enough cooking liquid to make a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.