Parmesan Gnocchi
with Melted Summer Squash & Basil
Pillowy gnocchi gets punched up with vegan lemon butter and tender summer squashes. To top it off, fragrant fresh basil and garlicky roasted tomatoes add brightness.
INGREDIENTS
- 1 yellow squash, trimmed, cut in half lengthwise and thinly sliced into half moons
- 1 zucchini, trimmed, cut in half lengthwise and thinly sliced into half moons
- 10 oz fresh gnocchi
- 1 tbsp vegan butter
- 3 garlic clove, peeled and thinly sliced
- 2 tbsp vegan parmesan
- 1 lemon, half juiced and half cut into wedges (divided)
- 0.25 oz basil, leaves picked
- 1.5 oz roasted tomatoes
- 1 tsp crushed Aleppo pepper (divided)
- 2 tsp olive oil*
- Salt*
- Pepper*
INSTRUCTIONS
Bring large pot of salted water to a boil. Heat 2 tsp olive oil in large nonstick skillet over medium-high heat. Add squash and zucchini and cook until lightly browned in places, about 3 to 4 minutes. Reduce heat to low and cook until veggies begin to break down, 5 to 7 minutes. Transfer to bowl and cover to keep warm. Wipe skillet clean. (4-serving meal: use 4 tsp olive oil) (TIP: Work in batches for the 4-serving meal.)
Add gnocchi to boiling water and cook until they float, 3 to 5 minutes. Drain gnocchi. Melt butter in same skillet over medium-high heat. Add garlic and cook until fragrant, about 2 minutes. Add boiled gnocchi and cook, undisturbed, until browned in places, 2 to 4 minutes. Add melted summer squash and parmesan and stir to combine. Remove from heat and add just half the lemon juice.
Divide parmesan gnocchi with melted summer squash between bowls. Top with basil, roasted tomatoes, and as much Aleppo pepper as you’d like. Serve with lemon wedges. Buon appetito!
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