Summer Vegetable Saute with Gnocchi
- extra-virgin olive oil, for sauteing and serving
- 1 large yellow or red onion, diced
- 4 fat cloves garlic, minced
- 1/2 roasted red pepper, thinly sliced
- 1 zucchini, thinly sliced into coins
- 2 cups fresh string beans, ends trimmed, cut in half
- 1 cup fresh corn kernels
- sea salt and fresh black pepper
- 1 teaspoon dried Italian seasoning
- a pinch or more of red pepper flakes, optional
- 12 ounces gnocchi
- a tablespoon or two of fresh, chopped herbs like basil, thyme or parsley
- parmesan cheese, grated, for serving
- Produce
- Corn, fresh kernels (1 cup)
- Garlic (4 fat cloves)
- String beans, fresh (2 cups)
- Yellow or red onion, large (1)
- Zucchini (1)
- Cooking & Baking
- Italian seasoning, dried (1 teaspoon)
- Of red pepper flakes (1 pinch)
- Olive oil, extra-virgin (1)
- Red pepper, roasted (1/2)
- Sea salt and fresh black pepper (1)
- Pasta & Grains
- Gnocchi (12 ounces)
- Dairy
- Parmesan cheese (1)
- Other
- a tablespoon or two of fresh, chopped herbs like basil, thyme or parsley
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Published August 28, 2011 (1 year ago).
19 people saved this recipe.
