Pan-Seared Gnocchi with Parmesan-Roasted Summer Squash
Recipe Courtesy of Country Living and Kate Merker
Instead of boiling gnocchi like pasta, a quick turn in a hot skillet gives them a slight char and a delightful crunchy-chewy texture. Served with seasonal roasted squash, you’ve got a weeknight dinner the who fam will clamor for.
Ingredients For Pan-Seared Gnocchi with Parmesan-Roasted Summer Squash
2 small zucchini (about 4 ounces each), sliced
2 small summer squash (about 4 ounces each), sliced
2 oz. Parmesan, grated (about 1/2 cup)
2 garlic cloves, pressed
1/2 tsp. crushed red pepper
4 tbsp. olive oil, divided
Kosher salt
1 (16-ounce) package refrigerated or shelf-stable gnocchi
1 tbsp. lemon zest
1/4 c. fresh flat-leaf parsley, chopped
1/4 c. fresh mint, chopped
2 tbsp. chopped fresh chives
Directions For Pan-Seared Gnocchi with Parmesan-Roasted Summer Squash
- Preheat oven to 450°F. Combine zucchini, squash, Parmesan, garlic, crushed red pepper, and 2 tablespoons oil in a bowl. Season with salt. Arrange on two rimmed baking sheets. Bake, turning once, until golden brown, 10 to 12 minutes.
- Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Add gnocchi in a single layer. Cook, without stirring, 2 minutes. Toss and continue cooking until golden brown and crisp, 3 to 4 minutes. Fold in zucchini mixture, lemon zest, parsley, mint, and chives.
Image Courtesy of Hector M. Sanchez
Instead of boiling gnocchi like pasta, a quick turn in a hot skillet gives them a slight char and a delightful crunchy-chewy texture. Served with seasonal roasted squash, you’ve got a weeknight dinner the who fam will clamor for.
