I had a request for a side dish that didn't involve pasta or mayonnaise, so this is what caught my eye while I was looking through some recipes. Christie often complains that I don't make things that are light and summery too often. I think we all get stuck in our habits with the things that we make, it's a lot easier to make the things you always do instead of constantly trying to come up with new and exciting recipes. Which is why I often make big heavy meals when it's 80 degrees outside.
I have to admit that I cheated a little with this request... gnocchi isn't too far removed from pasta. But if we're getting technical I think that I can safely say this will satisfy the two requirements set out for me.
This turned out to be quite tasty even though what I cooked isn't exactly what the recipe called for. I thought that I had some basil at home, but it turned out I didn't. So what Christie and I ate last night had some italian parsley in it instead. I think it turned out well though, so either way you'll probably be happy with the results.
I served this dish with some simple grilled chicken seasoned with salt and pepper.
I have to admit that I cheated a little with this request... gnocchi isn't too far removed from pasta. But if we're getting technical I think that I can safely say this will satisfy the two requirements set out for me.
This turned out to be quite tasty even though what I cooked isn't exactly what the recipe called for. I thought that I had some basil at home, but it turned out I didn't. So what Christie and I ate last night had some italian parsley in it instead. I think it turned out well though, so either way you'll probably be happy with the results.
I served this dish with some simple grilled chicken seasoned with salt and pepper.
Makes 4 Portions
Olive Oil
1 Zucchini and 1 Summer Squash, Quartered and Sliced
2 Garlic Cloves, Minced
Salt and Pepper
1 Pint Grape Tomatoes, Halved
1 Package Gnocchi (15 to 16 Oz)
¼ Cup Fresh Basil, Chopped
2 Tablespoons Grated Parmesan
1 Tablespoon Butter
In a large skillet, heat about a tablespoon of olive oil over medium-high heat. Add squash and zucchini and season with salt and pepper. Cook until the vegetables start to show some color (about 4 minutes), then add the garlic and saute for another minute or two until the garlic becomes fragrant. Add tomatoes and cook stirring occasionally, until juicy, about 2 minutes.
Meanwhile, in a large pot of boiling water, cook the gnocchi according to the package instructions. Reserving ½ cup of the cooking liquid, drain gnocchi and transfer to the skillet. Toss gnocchi, adding enough cooking liquid to make a sauce. Remove from heat and stir in basil, cheese, and butter.
Recipe Adapted from Everyday Food, June 2009
Coming Soon: Smoky Beef Tacos
Olive Oil
1 Zucchini and 1 Summer Squash, Quartered and Sliced
2 Garlic Cloves, Minced
Salt and Pepper
1 Pint Grape Tomatoes, Halved
1 Package Gnocchi (15 to 16 Oz)
¼ Cup Fresh Basil, Chopped
2 Tablespoons Grated Parmesan
1 Tablespoon Butter
In a large skillet, heat about a tablespoon of olive oil over medium-high heat. Add squash and zucchini and season with salt and pepper. Cook until the vegetables start to show some color (about 4 minutes), then add the garlic and saute for another minute or two until the garlic becomes fragrant. Add tomatoes and cook stirring occasionally, until juicy, about 2 minutes.
Meanwhile, in a large pot of boiling water, cook the gnocchi according to the package instructions. Reserving ½ cup of the cooking liquid, drain gnocchi and transfer to the skillet. Toss gnocchi, adding enough cooking liquid to make a sauce. Remove from heat and stir in basil, cheese, and butter.
Recipe Adapted from Everyday Food, June 2009
Coming Soon: Smoky Beef Tacos
No comments:
Post a Comment