Gnocchi with Summer Vegetables

And it is official, I am now a resident of Lincoln Park! This past weekend my parents came down into the city to help me move my large furniture to my new apartment. Moving - I hate it, but I love it. The actual process of packing up all of your belongings, putting them into a truck and then unloading it all is terrible. There is no enjoyment in that. But once everything is brought into the new apartment, as things begin getting settled, it makes it all worth it. There are some amazing restaurants in my new neighborhood, as well as a Trader Joe's, so no worries - the move isn't going to affect SMAK. Zucchini

Gnocchi is a dish that I have only ever had in an Italian restaurant. The thought of making it, even from a frozen or dried package, intimidated me. I'm not sure why I felt this way, but I've stayed clear of making a gnocchi dish. Until now. And I couldn't be more glad that I found this recipe, so thank you Martha Stewart!


This dish is the perfect summer night meal - a little bit of starch, some fresh vegetables from the garden or farmer's market. You can't get much better than that. The hint of lemon gives the dish a light refreshing taste. Best of all, despite my initial thoughts, it is a very quick and easy meal to make. For the gnocchi, just make sure that you follow the directions on the packaging. Once you see the pasta floating at the top of the water, they are ready to go!

Gnocchi with Summer Vegetables

Serve with fresh bread and San Pellegrino or an Italian wine and you've got yourself the perfect summer meal!

Gnocchi with Summer Vegetables Recipe from Martha Stewart


1 tablespoon olive oil 2 zucchini or summer squash, or one of each (about 2 pounds total), quartered and sliced 2 garlic cloves, minced Coarse salt and ground pepper 1 pint grape tomatoes, halved 1 package (15 to 16 ounces) frozen gnocchi (I wasn't able to find frozen gnocchi at the grocery store I went to, so used the packaged gnocchi in the pasta aisle) 1/4 cup fresh basil, chopped 2 tablespoons grated Pecorino Romano cheese 1 tablespoon butter 2 teaspoons fresh lemon juice


  1. In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, for about 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.
  2. Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.