15 Minute Pan Fried Gnocchi with Saucy Vegetables
This pan-fried gnocchi with sautéed vegetables is proof that simple ingredients can hit like a restaurant meal. Pillowy store-bought gnocchi crisp up in the skillet, then get tossed with seasonal veggies for a quick, colorful dinner that’s on the table in under less than 20 minutes. Talk about a weeknight winner!
Servings 3
Ingredients
- 1 package shelf stable gnocchi
- 2 T olive oil
- 1 shallot minced
- 3 cloves garlic minced
- 1 T unsalted butter
- 1 pint grape tomatoes
- 1 yellow squash sliced
- 1 zucchini squash sliced
- 2 T red wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 lemon optional; zested and juiced
- parmesan cheese to serve, garnish
- ¼ cup fresh basil leaves minced
- ¼ cup fresh parsley minced
Instructions
- To a large skillet heated over medium heat, drizzle in olive oil. Once heated, add the gnocchi and toss to coat. Season with salt and pepper. Brown for about 2 minutes on each side. Remove from the skillet to a plate.
- Add the remaining olive oil to the skillet and once heated, add in the shallot. Saute for about 2 minutes trying not to brown it too much. Add the garlic and cook just until you can smell it, about 30 seconds or so.
- Add in the butter and stir until melted. Add in the tomatoes and both squashes. Pour in the vinegar and saute for a couple of minutes until the tomatoes pop and the veggies start to caramelize. Add back in the gnocchi. Cover the skillet and finish cooking about 3 more minutes until saucy.
- Taste and squeeze over lemon and zest to taste, if desired. Garnish with the fresh basil, parsley and parmesan.
