Gnocchi with Zucchini & Sweet Corn
1 (16 ounce) package vacuum-sealed gnocchi (from the dried pasta aisle)
2 tablespoons unsalted butter, divided
3 zucchinis, sliced
1 cup sweet yellow corn kernels (from about two ears)
2 small cloves garlic, peeled and minced
Squeeze of lemon
1-2 ounces soft goat cheese
1 tablespoon finely chopped flat leaf parsley or basil
Salt and pepper, to taste
Cook gnocchi according to package directions. Toss warm gnocchi with 1 tablespoon butter and set aside.
Meanwhile, melt remaining 1 tablespoon of butter in a large sauté pan over medium heat. Cook the butter until it begins to bubble and turn light golden brown, about 3 minutes. Add the zucchini, corn, and garlic and sauté until warmed through, another 2 - 3 minutes.
Turn off heat and stir the cooked gnocchi into the vegetables. Add a generous squeeze of lemon juice, and salt and pepper to taste. Transfer to a serving bowl and top with small hunks of goat cheese and a sprinkling of chopped parsley.
Yield 2-4 servings.
Adapted from The Kitchn.
2 tablespoons unsalted butter, divided
3 zucchinis, sliced
1 cup sweet yellow corn kernels (from about two ears)
2 small cloves garlic, peeled and minced
Squeeze of lemon
1-2 ounces soft goat cheese
1 tablespoon finely chopped flat leaf parsley or basil
Salt and pepper, to taste
Cook gnocchi according to package directions. Toss warm gnocchi with 1 tablespoon butter and set aside.
Meanwhile, melt remaining 1 tablespoon of butter in a large sauté pan over medium heat. Cook the butter until it begins to bubble and turn light golden brown, about 3 minutes. Add the zucchini, corn, and garlic and sauté until warmed through, another 2 - 3 minutes.
Turn off heat and stir the cooked gnocchi into the vegetables. Add a generous squeeze of lemon juice, and salt and pepper to taste. Transfer to a serving bowl and top with small hunks of goat cheese and a sprinkling of chopped parsley.
Yield 2-4 servings.
Adapted from The Kitchn.
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