Summer Gnocchi

This easy, colorful gnocchi recipe is ready in 20 minutes. Perfect for using up those CSA veggies!

📝 Ingredients

• 1 pound gnocchi
• 2 Tablespoons butter
• 1 clove garlic, minced
• 1 small shallot, diced (about 1/3 cup)
• 3 cups of veggies, cut into bite sized pieces (we used 1 cup each of diced zucchini, sweet corn kernels, and halved cherry tomatoes)
• 1/2 cup white wine
• 1/2 of a large lemon
• 1/4 packed cup fresh herbs, sliced (we used basil)
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1Cook gnocchi according to package directions. Drain and set aside.
2. 2Melt butter in a large skillet over medium heat. Add garlic and shallot and cook, stirring occasionally, for 2-3 minutes or until shallot is slightly softened.
3. 3Add diced veggies and a pinch of salt to the skillet. Spread veggies into an even layer and cook for 4-8 minutes until lightly browned. (Try not to stir very much so the veggies have a chance to sit and brown. This exact cook time will depend on your mix of veggies).
4. 4Add white wine to the skillet. Bring to a simmer and cook, stirring occasionally, until wine has reduced by half.
5. 5Add cooked gnocchi, salt, and pepper to the skillet and stir to combine. Taste and add seasoning if necessary.
6. 6At the very end of cooking, add sliced herbs and a squeeze of lemon juice. Stir to combine, then top with extra herbs (optional) and serve.