Summer Vegetable Gnocchi Skillet
Beverage Recommendation
Spritz Del Conte Classico
Ingredients
- 2 (16-oz) pkg gnocchi
- 3 ears corn, shucked
- 2 zucchini, sliced
- 2 yellow squash, sliced
- 1 red onion, thinly sliced
- 3 Tbsp olive oil
- 2 Tbsp minced garlic
- ½ tsp pepper
- 1 (6-oz) pkg crumbled feta cheese
Instructions
- Cook gnocchi according to package directions, reserving 1 cup pasta water.
- Meanwhile, cut kernels from corn cobs; discard cobs. Cook corn, zucchini, squash, and onion 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 ¾ 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 large bowl.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
418
|
418
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 12 | 12 |
| Carb (g) | 44 | 44 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 697 | 697 |
| T. Sugs (g) | 10 | 10 |
| A. Sugs (g) | 0 | 0 |
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