Gnocchi with Squash, Sweet Corn and Goat Cheese

Bring a pot of water to a boil. Add the gnocchi and cook according to package instructions. Drain and return to the pot. Toss warm, cooked gnocchi with 1 tablespoon of butter and set aside. Meanwhile, melt remaining butter in a large sauté pan over medium heat. Cook the butter for 3 minutes until it begins to bubble and turn light golden brown – be careful not to let the butter burn. Add the zucchini, squash, corn, and garlic and sauté for 2-3 minutes until warmed through. 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 chunks of goat cheese and a sprinkling of chopped parsley.