Gnocchi With Summer Vegetables Recipes

Steps:

• In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.
• 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.

Steps:

• Preheat a grill for cooking at medium heat and lightly oil the grill grates. Grill the corn and chiles, turning every few minutes, until the corn is tender and browned in spots and the chiles are nicely charred, about 8 minutes for the corn and about 4 minutes for the chiles. Transfer to a cutting board and let cool slightly.
• When they are cool enough to handle, stem and deseed the chiles (keep some of the seeds if you prefer a spicier dish). Finely chop the chiles and transfer to a medium bowl. Using a sharp chef's knife, cut the kernels off the corn cobs. Using the back of the knife, scrape along the cobs to release the starchy, milky liquid and any remaining kernels. Using a slotted spoon, transfer half the kernels to the same bowl as the chiles and set aside; keep the remaining half of the kernels and the corn "milk" separate. Bring a large pot of water to a boil.
• Meanwhile, heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat. Add the leeks, a pinch of salt and a couple grinds of pepper and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the garlic, turmeric and coriander and cook until the garlic is tender and the spices are lightly toasted, 1 to 2 minutes more. Stir in the reserved corn kernels and corn "milk" and cook until warmed through. Stir in the broth, half-and-half and 1/2 teaspoon of salt, bring the mixture to a simmer and then remove from the heat.
• Use an immersion blender to puree the corn mixture into a very smooth and creamy sauce. Alternatively, transfer to a blender and blend on high speed until very smooth. Taste and adjust the seasoning with salt and pepper. Keep the corn sauce warm in the saucepan over low heat.
• When the water boils, salt it and cook the gnocchi according to the package directions. Drain well. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Place half the gnocchi in the skillet and cook, undisturbed, until golden brown, about 2 minutes. Use a spatula to flip the gnocchi and continue to cook until golden brown and crisp, about 2 minutes more. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining gnocchi.
• Just before serving, stir the basil, parsley, vinegar and remaining 1 tablespoon oil into the reserved corn and chile mixture until combined. Season with a pinch of salt and pepper. Spoon the corn sauce into 4 shallow dinner bowls and place the crispy gnocchi on top. Garnish with the corn and chile salad.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Add the gnocchi, green beans, pancetta, red pepper and onion to a large bowl and mix to combine. Spread the gnocchi mixture in a single layer on the prepared baking sheet and sprinkle with the salt and pepper. Cut 4 tablespoons of the butter into pieces and top the gnocchi mixture with the butter pieces and sage leaves. Place on the middle rack and bake, stirring halfway through, until the gnocchi are tender, 16 to 18 minutes.
• Melt the remaining 2 tablespoons butter and keep warm. When the gnocchi are tender, drizzle the mixture with the butter and gently stir to combine with a rubber spatula. Scoop the mixture into a large serving bowl and garnish with the Parmesan and basil.

Steps:

• In a large skillet, heat oil over medium high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.
• Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving ½ 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.

Steps:

• Cook gnocchi according to package directions.
• Put oil in a large pot and sauté onion and garlic on medium heat about 3 minutes, add peppers and sauté 5 minutes more.
• Add remaining veggies, cover and turn to low heat for 10-15 minutes or until tender.
• Add cooked gnocchi, milk, Parmesan and salt and pepper.
• Serve sprinkled with a bit more Parmesan.

Steps:

• Preheat oven to 450°. In a greased 15x10x1-in. baking pan, toss vegetables with oil, salt and pepper. Roast 18-22 minutes or until tender, stirring once., Meanwhile, in a large saucepan, cook gnocchi according to package directions. Drain and return to pan., Stir in roasted vegetables, Alfredo sauce and pesto. If desired, sprinkle with basil.