Gnocchi with Squash & Sweet Corn

By johnwhorfin

Ingredients

• 1 (16 ounce) package vacuum-sealed gnocchi (from the dried pasta aisle)
• 4 tablespoons unsalted butter, divided
• 1 small zucchini, very thinly sliced
• 1 small yellow squash, very thinly sliced
• 1 cup sweet yellow corn kernels (from about two ears)
• 2 small cloves garlic, peeled and minced
• 2 ounces soft goat cheese
• 1 tablespoon finely chopped flat leaf parsley

Details

Servings 2
Adapted from thekitchn.com

Preparation

Step 1

Bring a pot of water to a boil. Add gnocchi and cook for 2 minutes. Drain and return to the pot. Toss warm gnocchi with 1 tablespoon butter and set aside.

Meanwhile, melt remaining 3 tablespoons of butter in a large, flat-sided sauté pan over medium heat. Cook the butter until it begins to bubble and turn light golden brown, about 3 minutes. Be careful not to let it burn. Add the zucchini, squash, corn, and garlic and sauté until warmed through, another 2 - 3 minutes.

Turn off heat and stir the cooked gnocchi into the vegetables. Add a generous squeeze of lemon juice, and salt and pepper to taste. Transfer to a serving bowl and top with small hunks of goat cheese and a sprinkling of chopped parsley.