whole wheat gnocchi with summer squash and herbs

I will begin by answering the question  on your minds:  No, the gnocchi is not homemade.  While the east coast endures yet another heat wave, my goal lately has been to turn on the stove or oven as little as possible.  Trader Joe’s sells a tasty whole wheat gnocchi.

My hope is that through simple recipes like this, everyone can feel more confident in creating flavorful dishes with just a few fresh ingredients (the squash was from this week’s CSA share).

whole wheat gnocchi with summer squash and herbs

1/4 cup leeks, sliced thin

2 cloves garlic, smashed

2-3 Tbsp olive oil

1 pound yellow summer squash, sliced

2 cups sugar snap peas

4-5 Tbsp assorted fresh chopped herbs (I snipped chives, basil, and parsley from my backyard garden)

1 tsp sea salt

1/2 tsp freshly ground black pepper

Parmesan Reggiano cheese, shaved

Cook gnocchi according to package directions.

While waiting for the water to boil for your gnocchi, add 2 Tbsp olive oil to large skillet or saute pan.  Add leeks and garlic and saute until they start to soften, about 2-3 minutes.  Add squash and sugar snap peas.  Continue to saute, stirring frequently.  squash should start to caramelize.

When gnocchi is finished cooking (it only takes about 2 minutes), strain.  Add gnocchi to pan with squash mixture and add the last Tbsp of olive oil and the herbs.  Cook another 1-2 minutes, stirring to incorporate gnocchi into squash mixture.

Remove from heat and divide between four bowls.  Drizzle more olive oil, if desired, and top with shaved Parmesan Reggiano cheese.