Summer Vegetable Gnocchi Skillet
Ingredients
- 1 (16-oz) pkg gnocchi
- 2 ears corn, shucked
- 1 zucchini, sliced
- 1 yellow squash, sliced
- ½ red onion, thinly sliced
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- ¼ tsp pepper
- ¾ cup crumbled feta cheese
Instructions
- Cook gnocchi according to package directions, reserving ½ cup pasta water.
- Meanwhile, cut kernels from corn cobs; discard cobs. Cook corn, zucchini, squash, and onion in hot oil in a large skillet or grill pan over medium-high heat 8 to 10 minutes or until lightly browned and tender.
- Add garlic and pepper to skillet; cook 1 minute or until fragrant. Stir in ⅓ cup pasta water and cheese, stirring to combine. Cook until a light sauce forms, adding additional pasta water if needed to reach desired consistency. Toss together vegetables and gnocchi in a medium-size bowl.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
450
|
450
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 12 | 12 |
| Protein (g) | 12 | 12 |
| Carb (g) | 47 | 47 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 714 | 714 |
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