Wednesday, June 25, 2014

Summer Garden Gnocchi

Our family just returned from a fabulous beach trip; the last family trip with just the three of us.  Next time, our number will be four! As wonderful as the vacation was, I'm feeling exhausted this week from all the excitement.  I've been too tired to make it to the grocery store, which means our kitchen is depressingly empty.  Fortunately, I sometimes view an empty fridge as a fun challenge, and become motivated to try to create a new recipe using only what I have on hand.  

Thankfully, it is now officially summer, which means our garden has begun to produce vegetables and herbs.  I decided to make a pasta dish that would show off all the wonderful, fresh produce of summer gardens.  I used the vegetables that my own garden produced, but feel free to substitute with whatever fresh vegetables you can most easily get your hands on.  Other than the beautiful simplicity of this dish, the best thing about the recipe is that it takes only about 15 minutes to create.  

Summer Garden Gnocchi
Serves 4-5

3 Tbsp Olive Oil, divided
1 lb Potato Gnocchi
1 Summer Squash (Yellow or Zucchini), diced
1 Bunch (~2-3 Packed Cups) Chopped Swiss Chard (or Arugula, Spinach, etc.)
1/4 Cup Chopped Basil
3-4 Garlic Cloves, minced
1 Cup Diced Tomatoes
4 oz Buffalo Mozzarella (or cheese of choice), diced
Kosher Salt & Black Pepper, to taste


1.  Heat a large skillet over medium-high heat.  Toss in 2 tablespoons of olive oil, and when it shimmers, add in the gnocchi and squash.  Sauté, stirring frequently, until gnocchi is cooked through and lightly golden brown, about 5-7 minutes.

2.  Turn the heat down to medium, and add in the last tablespoon of olive oil, the chopped chard (or whatever greens you are using), the basil, and the garlic.  Cook, stirring frequently, until the chard has wilted.

3.  Stir in the diced tomatoes and cook for an additional 2 minutes.  Remove from heat and stir in the chopped buffalo mozzarella.  Salt & pepper to taste, and serve immediately.

Serving Size:  1/4th of Meal
Calories:  372
Fat:  18
Carbs:  46
Protein:  9

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