with Melted Summer Squash & Basil
- 3 garlic cloves
- 1 yellow squash
- 1 zucchini
- 1 lemon
- ½ oz fresh basil
- 10 oz fresh gnocchi
- 1 tbsp vegan butter
- 3 tbsp vegan parmesan
- 2 oz roasted tomatoes
- 1 tsp Aleppo pepper
- 2 tsp (4 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Large nonstick skillet
- Large pot
Bring a large pot of salted water to a boil for the gnocchi. Peel and thinly slice the garlic. Trim the yellow squash and zucchini and slice into half moons. Halve the lemon(s), juice one half (1 lemon), and divide the other half (1 lemon) into wedges. Pick the basil leaves from the stems.
Heat 2 tsp (4 tsp) olive oil in a large nonstick skillet over medium-high heat. Add sliced yellow squash and sliced zucchini to the skillet and cook until lightly browned in places, 3 to 4 minutes. Reduce heat to low and cook until squash softens and breaks down, another 4 to 5 minutes. Transfer the melted summer squash to a bowl. TIP: We will reuse this skillet in a later step.
Add gnocchi to the large pot of boiling water and cook until they float, 3 to 5 minutes. Drain boiled gnocchi and shake to remove excess water.
Return the skillet to medium-high heat and add sliced garlic and butter. Once melted, add the boiled gnocchi and cook, undisturbed, until browned in places, 2 to 4 minutes. Add the melted summer squash and stir to combine. Remove the skillet from heat and add lemon juice and parmesan.
Divide the parmesan gnocchi with melted summer squash between bowls. Top with basil leaves, roasted tomatoes, and as much of the Aleppo pepper as you’d like. Serve with lemon wedges. Dig in!