For Course #2 of our last dinner at our apartment, I went for something fresh and summery that wouldn’t require too much time spent in the company of a hot stove. I know that most people associate pastas with heavy, wintry meals, but I love eating them in the summer mixed with light cheeses and vegetables so fresh they barely need to be cooked at all.
This recipe is one I discovered on Pinterest a few weeks ago, and I’ve been dying to try it ever since.
SUMMER GNOCCHI (serves 2)
What you need:
1 box fresh gnocchi
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
The kernels from 2 ears of fresh, sweet corn (just slice them off with a knife)
2 garlic cloves, minced
1-2 oz goat cheese
1 handful parsley, chopped
What you do:
1. Cook gnocchi for two minutes (or according to package directions) in a pot of salted boiling water. The gnocchi is done when it floats to the top of the water. Drain the gnocchi and return to the pot. Toss with 1 tbsp butter.
2. In the meantime, heat 3 tbsp butter in a heavy-bottomed saute pan and add the zucchini, squash, corn and garlic. Saute 2-3 minutes, until heated through.
3. Add the vegetables to the pot with the pasta, and toss in the crumbled goat cheese. Salt to taste and serve sprinkled with parsley.
Pictured above: Noritake Kealia Collection.
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