Whole Wheat Gnocchi + Summer Veggies

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Name 5 things better than long weekends. I dare you. You will fail! Long, lazy, wine-filled Sundays. I want to wrap myself up in it all!

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However, my horrible, good-for-nothing body woke up at 6:30 this morning. I had little to do but social media stalk and dinner daydream.

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I hate to admit it, but I’ve never cooked or even tasted gnocchi (say it in Giada’s accent – it’s more fun). I’ve only ever seen it on the Food Network or restaurant menus.

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With summer veggies still abundant, I thought it’d be nice to lighten up these heavy little dough balls of love. Decadent without wanting to explode – the best.

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Roll around in the long weekend & these lil gnocchi!

Time: 25 minutes (prep + cooking)

Serves: 3

Ingredients:

  • 1 lb. whole wheat potato gnocchi
  • 2 medium summer squash, cut in thin rounds
  • 2 ears of fresh corn
  • 1 tbsp. of olive oil
  • 2 cloves of garlic, minced
  • 1 tbsp. of butter
  • 1/4 cup of basil, julienned
  • 1/4 cup of feta cheese
  • 1/4 cup of fresh lemon juice
  • S+P, to taste

How to:

  • Cook gnocchi according to package directions
  • In a large saute pan, heat oil + garlic + squash over medium-high heat until almost tender, about 4-5 minutes
  • Add corn + S+P, cook for another 4 minutes
  • Remove veggies from pan and add butter, let melt
  • Add gnocchi to the pan and coat with the butter
  • Add veggies + lemon juice + more S+P, cook for another 2 minutes
  • Pour gnocchi into a bowl and add basil + feta
  • Pour a glass of wine & enjoy!
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