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- 1 lb (450g) store-bought gnocchi - 1 cup cherry tomatoes, halved - 1 medium zucchini, diced into small cubes - 1 cup fresh spinach leaves - 1/2 cup fresh basil leaves, chopped Store-bought gnocchi saves time and works well in this dish. I love using fresh cherry tomatoes and zucchini for their bright flavors. They add color and nutrition too! Spinach and basil bring freshness that perfectly complements the dish. - 3 tablespoons extra-virgin olive oil - 2 cloves of garlic, finely minced - 1 teaspoon red pepper flakes (optional) Olive oil adds richness and helps cook the veggies. Garlic gives a lovely aroma and taste. If you like spice, add red pepper flakes for a little kick! - 1/4 cup grated Parmesan cheese (optional) - Salt and pepper to taste Parmesan cheese is great for adding depth. You can adjust salt and pepper to make the dish just right for you. This recipe is flexible, so feel free to make it your own! If you want to see the full recipe, just look at the section above. Start by bringing a large pot of salted water to a rolling boil. Add the gnocchi according to the package instructions, usually about 2-3 minutes. You know they are done when they float to the top. Drain them in a colander and set them aside. Next, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add 2 cloves of finely minced garlic. Sauté for about 30 seconds. Be careful not to brown the garlic. If it browns, it can taste bitter. Now, add 1 medium diced zucchini to the skillet along with a generous pinch of salt and freshly cracked pepper. Cook for about 3-4 minutes until the zucchini is slightly tender yet bright in color. Then, toss in 1 cup of halved cherry tomatoes. Sauté for another 3-4 minutes until they soften and release their juices. If you like some heat, add 1 teaspoon of red pepper flakes now. Next, gently fold in the drained gnocchi and 1 cup of fresh spinach. Use a spatula to mix everything for 1-2 minutes. The spinach should wilt, and everything should be heated evenly. Finally, remove the skillet from the heat and fold in 1/2 cup of chopped fresh basil. Taste it and add more salt and pepper if needed. Serve warm, and if you want, add a sprinkle of grated Parmesan cheese for extra flavor. For the full recipe, check out the details provided earlier. To get the right texture for gnocchi, timing is key. Follow the cooking times closely. When you add the gnocchi to boiling water, keep an eye on them. They only need 2-3 minutes to cook. They float when they are done. This shows they are ready. Using fresh ingredients also helps. Fresh vegetables taste better and have more nutrients. Choose ripe cherry tomatoes and firm zucchini. Fresh spinach adds color and flavor. These choices make your dish shine. For plating, I suggest shallow bowls. This style lets the vibrant colors stand out. The red from tomatoes and green from spinach create a lovely contrast. Garnish your dish with fresh basil on top. It adds a pop of color and a fresh taste. A sprinkle of grated Parmesan cheese is a nice touch, too. It makes every bite richer and more enjoyable. One common mistake is overcooking the vegetables. Keep them bright and slightly firm. This keeps their flavor and nutrition intact. Also, don’t forget to season properly. Adding salt and pepper enhances the taste. Taste your dish before serving. Adjust the seasoning if needed. A little extra salt can make a big difference. For the complete recipe, check out the Full Recipe. Enjoy your cooking! {{image_4}} You can swap out vegetables based on what’s fresh. Instead of zucchini, try bell peppers or green beans. Both add a nice crunch and flavor. If you want more color, use yellow squash or cherry tomatoes. For protein, consider adding chicken or shrimp. Cook the chicken cubes until golden before adding them to the mix. If you use shrimp, add them during the last few minutes of cooking. They’ll cook quickly and stay tender. Spices can change the taste of your dish. For a zing, add a pinch of smoked paprika or oregano. These spices bring warmth and depth. Cheese is another way to enhance flavor. While Parmesan is nice, you can also use feta or goat cheese. They add creaminess and a tangy taste that works well with summer veggies. To make your gnocchi lighter, use less oil or skip the cheese. This way, you keep the flavor but cut calories. You can also add more veggies like spinach or broccoli to fill you up. If you need gluten-free options, look for gluten-free gnocchi at the store. They are easy to find and taste great. You can enjoy this dish without worrying about gluten. Feel free to explore these variations to make your easy summer gnocchi even more delightful! If you want the full recipe, check it out [here](#). To keep your gnocchi fresh, store leftovers in an airtight container. Place the container in the fridge. This method helps to seal in flavors and keep everything fresh. Make sure to consume leftovers within three days for the best taste. If you want to save some for later, freezing is a great option. Just spread the gnocchi in a single layer on a baking sheet. Freeze them for about an hour before transferring to a freezer bag. This prevents them from sticking together. When you are ready to enjoy your gnocchi again, reheating is key. The best way to reheat is in a skillet. Heat a bit of olive oil over medium heat. Add the gnocchi and stir gently for about 5-7 minutes. This method keeps the gnocchi's texture nice and soft. You can also use the microwave if you're in a hurry. Place the gnocchi in a bowl with a splash of water. Cover it and heat for 1-2 minutes, stirring halfway through. For unused fresh produce, like tomatoes and zucchini, store them in the fridge. They usually last about 3-5 days. Fresh spinach and basil should be used within a week for the best flavor. As for gnocchi, if stored correctly in the fridge, they will last about 2-3 days after cooking. If frozen, they can last up to three months. Just remember to label your bags with the date! You can tell gnocchi is done when they float. When you cook gnocchi, they sink to the bottom at first. Once they rise to the surface, they are ready. This usually takes about 2-3 minutes. Floating means they have cooked through. After draining, they are ready for the next step in your dish. Yes, you can make gnocchi from scratch! Here are some basic steps: - Use 2 cups of mashed potatoes. - Mix in 1 cup of all-purpose flour. - Add 1 egg and a pinch of salt. - Knead the dough until smooth. - Roll and cut into small pieces. - Boil them until they float, just like store-bought gnocchi. This is a fun way to enjoy homemade pasta. Gnocchi pairs well with many side dishes. Here are some ideas: - A fresh garden salad with a light vinaigrette. - Grilled or roasted vegetables like asparagus or bell peppers. - Crusty bread to soak up any extra sauce. - A simple caprese salad with tomatoes and mozzarella. These sides balance the meal and add more flavor. In this post, we explored easy summer gnocchi, focusing on key ingredients like store-bought gnocchi, fresh vegetables, and herbs. I shared step-by-step cooking tips, from boiling gnocchi to sautéing garlic. We discussed how to perfect the texture and avoid common mistakes. Remember, using fresh ingredients makes a big difference. You can also customize the dish with seasonal veggies and spices. Keep these tips in mind, and enjoy your delicious gnocchi. Happy cooking!

Easy Summer Gnocchi

Savor the taste of summer with this Sunny Summer Gnocchi Delight! This quick and easy recipe features tender gnocchi tossed with fresh cherry tomatoes, zucchini, and spinach, all sautéed to perfection with garlic and basil. In just 20 minutes, you can create a vibrant dish bursting with flavor. Perfect for a weeknight dinner or a gathering with friends! Click to explore this delicious recipe and impress your family with your cooking skills!
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Ingredients
  

1 lb (450g) store-bought gnocchi

1 cup cherry tomatoes, halved

1 medium zucchini, diced into small cubes

1 cup fresh spinach leaves

2 cloves of garlic, finely minced

3 tablespoons extra-virgin olive oil

1 teaspoon red pepper flakes (optional, for a hint of spice)

Salt and freshly ground black pepper, to taste

1/2 cup fresh basil leaves, chopped

1/4 cup grated Parmesan cheese (optional, for garnishing)

Instructions
 

Cook the Gnocchi: Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the gnocchi and cook them according to the package instructions, typically about 2-3 minutes. You'll know they’re ready when they float to the surface. Drain and set aside in a colander.

    Sauté the Aromatics: In a large skillet, pour in the olive oil and heat over medium warmth. Add the minced garlic, sautéing for approximately 30 seconds, or until fragrant but not browned—this allows the garlic to release its lovely aroma.

      Cook the Zucchini: Toss in the diced zucchini along with a generous pinch of salt and freshly cracked pepper. Sauté the mixture for about 3-4 minutes, cooking until the zucchini becomes slightly tender yet still vibrant.

        Add the Tomatoes: Introduce the halved cherry tomatoes to the skillet. Continue cooking for another 3-4 minutes until they begin to soften and release their juices. If you enjoy a little spice, now is the perfect time to add the red pepper flakes, stirring to incorporate.

          Combine with Gnocchi and Spinach: Gently fold the drained gnocchi and fresh spinach into the skillet. Using a spatula, softly toss everything together for about 1-2 minutes until the spinach wilts and everything is evenly heated.

            Final Touch: Remove the skillet from the heat and fold in the chopped basil. Taste and adjust the seasoning with additional salt and pepper as desired.

              Serve: Plate the gnocchi mixture warm, and for an extra touch of flavor, garnish with a sprinkle of grated Parmesan cheese if you wish.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                  - Presentation Tips: Serve in shallow bowls, allowing the vibrant colors of the tomatoes and zucchini to shine. A sprig of fresh basil on top adds a lovely finishing touch!