I find it hard to come up with dinner ideas in the summer, I don’t know if anyone else has this problem. All I want to do is snack on fruit, salads, or fresh tomatoes with cheese. And I definitely don’t want to hang out in the kitchen for too long. But this? I would seriously make this every week if my husband would let me. This is the BEST summer dish ever. Gnocchi, summer squash, and fresh sweet corn sauteed in butter and topped with goat cheese, basil, chives, and a splash of lemon juice – perfection. Plus (other than boiling the water), it takes less than 10 minutes to put together!
Just look at it, you know you want it. Warm and filling, but not heavy, with bright pops of veg and fresh herbs, it’s the goat cheese that sends it over the edge into awesome territory. If you crumble the cheese on top and don’t stir it in, then you get a little bit of melted creaminess but also bits of cold that really compliment the gnocchi. Also, I used goat butter – cuz I’m FANCY… and it’s delicious.
I served it as a side dish with salmon, but it would go well with chicken and it’s perfect on it’s own, as well. Swing by your local farmer’s market, snag some fresh produce, and let’s get cooking!
Gnocchi with Squash & Sweet Corn
adapted from The Kitchn
Serves 2 to 4
1 (16 oz) package fresh gnocchi (usually refrigerated)
4 tbsp unsalted butter, divided (can use goat butter for added goaty flavor)
1 small zucchini, thinly sliced into half moons
1 small yellow squash, thinly sliced into half moons
1 cup sweet yellow corn kernels (from about two ears)
2 small cloves garlic, peeled and minced (I used elephant garlic, which is milder)
Squeeze of lemon
2 oz soft goat cheese
2-4 tbsp chopped fresh herbs (the original recipe used parsley, I used basil and chives and highly recommend it)
Salt and pepper, to taste
Bring a pot of water to a boil. Add gnocchi and cook for 2 minutes. Drain and return to the pot. Toss warm gnocchi with 1 tbsp butter and set aside.
Meanwhile, melt remaining 3 tbsp of butter in a large, flat-sided sauté pan over medium heat. Cook the butter until it begins to bubble and turn light golden brown, about 3 minutes. Be careful not to let it burn. Add the zucchini, squash, 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 herbs.