Gnocchi With Summer Squash, Basil, and Feta

gnocchi-summer-squash-basil-feta
Photo by Squire Fox
Gnocchi With Summer Squash, Basil, and Feta 3.7 52 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 415 calories
    • Fat 21 g
    • Sat Fat 6 g
    • Cholesterol 25 mg
    • Sodium 826 mg
    • Protein 12 g
    • Carbohydrate 49 g
    • Sugar 6 g
    • Fiber 7 g
    • Iron 2 mg
    • Calcium 195 mg

Cook the gnocchi according to the package directions; drain and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the squash, garlic, and ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until crisp-tender, 6 to 8 minutes.

Add the squash to the gnocchi and toss to combine. Serve sprinkled with the Feta and basil. Season with pepper.

Ingredients

  1. Check 1 pound gnocchi, fresh or frozen
  2. Check ¼ cup olive oil
  3. Check 3 yellow squash (about 1½ pounds), cut into ¾-inch pieces
  4. Check 3 cloves garlic, chopped
  5. Check kosher salt and black pepper
  6. Check 4 ounces Feta, crumbled (about 1 cup)
  7. Check cup torn fresh basil leaves

Directions

  1. Cook the gnocchi according to the package directions; drain and return it to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the squash, garlic, and ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until crisp-tender, 6 to 8 minutes.
  3. Add the squash to the gnocchi and toss to combine. Serve sprinkled with the Feta and basil. Season with pepper.