Subheader Image

Gnocchi with Squash & Sweet Corn

Serves: 2 to 4


1 Package Italian Village Gnocchi

4 Tablespoons Unsalted Butter, divided

1 small Zucchini, very thinly sliced

1 small Yellow squash, very thinly sliced

1 cup Sweet Corn

2 small Garlic Cloves, peeled and minced

Juice of 1 Lemon

2 ounces of Soft Goat Cheese

1 Tablespoon finely chopped Flat Leaf Parsley

Salt and Black Pepper, to taste

Cooking Directions:

  1. Bring a pot of water to a boil. Add Gnocchi and cook according to package instructions. Drain and return to the pot. Toss warm Gnocchi with 1 Tablespoon Butter and set aside.
  2. 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.
  3. Turn off the heat and stir the cooked Gnocchi into the Vegetables. Add a generous squeeze of Lemon juice, and Salt and Black Pepper to taste. Transfer to a serving bowl and top with small hunks of Goat Cheese and a sprinkling of chopped Parsley.

** Substitute with our Celentano or Italian Village Cavatelli for a different pasta type.