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.
Click here for Course 1 (Peach, Prosciutto, Mozzarella and Basil Salad).
Pictured above: Noritake Kealia Collection.
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