This summer gnocchi skillet is full of fresh vegetables and chewy pillows of gnocchi. It only takes one pan and can come together in half an hour.
I really like gnocchi but Will isn’t such a fan so we don’t eat it very often. Sometimes, like on the day we had this skillet, I just buy it in the hope I’ll convince Will that it’s actually super yummy. With this meal I think I might just have convinced him.
At least, he ate it all and then declared he liked this better than the last time we had gnocchi. I’m taking that as a win.
This summer gnocchi skillet combines some fresh summer vegetables with chewy pillows of gnocchi and a sprinkling of parmesan and basil. It’s also all made in one pan (ok, ok, apart from the one you need to cook the gnocchi in) which makes it perfect for a summer evening when you don’t want to be spending hours washing up (not that you want to spend hours doing that on any day I guess).
For reals I am loving this summer feeling. I’m actually a little scared that it’s going to be August next week. I know that everyone in the whole world says this but time just goes so fast. This year has probably been my speediest year yet, it will be Christmas any second so I need to take advantage of eating as many tomatoes and courgettes that actually taste of something while I still can.
Summer Gnocchi Skillet
- 1 tbsp Vegetable Oil
- 1 Red Onion chopped
- 2 Cloves Garlic chopped
- 1 Courgette chopped
- 250 g Cherry Tomatoes halved
- Handful Black Olives halved
- 1 tsp Dried Oregano
- 500 g Gnocchi
- Fresh Basil chopped
- 25 g Parmesan grated
- Squeeze Lemon Juice
- Salt and Pepper
Heat the vegetable oil over a medium heat and put a pan of salted water to heat up for cooking the gnocchi. Add the onion to the oil and fry for a few minutes before adding the garlic.
Put the gnocchi in the water and cook according to package instructions. Once the garlic has been in the pan for 2 minutes add the courgette and cook for 5 minutes until softened. Add the tomatoes, olives and cooked gnocchi along with the oregano and a sprinkling of salt and pepper.
Cook everything for a few minutes then remove from the heat. Top with a squeeze of lemon juice, chopped basil and a good shaving of parmesan.
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS SUMMER GNOCCHI SKILLET?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Courgettes are a key ingredient in this courgette and carrot stir fry. Add leftover cherry tomatoes to this ricotta and spinach gnudi bake. Black olives are a perfect addition to this halloumi and sweet potato salad.