Pan-Seared Gnocchi with veggies

Name: Pan-Seared Gnocchi with veggies
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 small zucchini (about 4 ounces each), sliced; 2 small summer squash (about 4 ounces each), sliced; 2 oz Parmesan, (about 1/2 cup), grated; 2 Garlic, pressed; 0.5 tsp Red Pepper Flakes; 4 tbsp Olive Oil, divided; Kosher Salt; 1 (16-ounce) package refrigerated or shelf-stable gnocchi; 1 tbsp Lemon Zest; 0.25 cup fresh flat-leaf parsley, chopped; 0.25 cup fresh mint, chopped; 2 tbsp fresh chives, chopped

Instead of boiling gnocchi like pasta, a quick turn in a hot skillet gives them a slight char and a delightful crunchy-chewy texture.

Brooke1999

Prep25 min

Total25 min

Servings4

Difficultymedium

ItalianMediterraneanDinner / Supper

Ingredients

2 smallzucchini (about 4 ounces each), sliced
2 smallsummer squash (about 4 ounces each), sliced
2 ozParmesan, (about 1/2 cup), grated
2Garlic, pressed
0.5 tspRed Pepper Flakes
4 tbspOlive Oil, divided
Kosher Salt
1(16-ounce) package refrigerated or shelf-stable gnocchi
1 tbspLemon Zest
0.25 cupfresh flat-leaf parsley, chopped
0.25 cupfresh mint, chopped
2 tbspfresh chives, chopped

Instructions

1
Preheat oven to 450°F. Combine zucchini, squash, Parmesan, garlic, crushed red pepper, and 2 tablespoons oil in a bowl. Season with salt. Arrange on two rimmed baking sheets. Bake, turning once, until golden brown, 10 to 12 minutes. 
2
Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Add gnocchi in a single layer. Cook, without stirring, 2 minutes. Toss and continue cooking until golden brown and crisp, 3 to 4 minutes. Fold in zucchini mixture, lemon zest, parsley, mint, and chives.