Summertime Gnocchi with Lemon, Squash, Feta & Herbs
-
15 Mins
Prep Time
-
8 Mins
Cook Time
-
4
Servings
- 477
Calories
- 25g
Fat
- 50g
Carbs
- 13g
Protein
Multiple Sclerosis
Ingredients
- 1 lb Gnocchi
- ¼ Cup Extra Virgin Olive Oil
- 3 Cloves Garlic, chopped
- 2 Summer Squash, halved lengthwise and sliced into half moons
- 1 Zucchini, halved lengthwise and sliced into half moons
- 1 Tbsp Lemon Juice
- 4 Oz Crumbled Feta
- 2 Sprigs Fresh Thyme, leaves removed
- ⅓ Cup Fresh Basil, torn
- Allergens:
- G Gluten
- D Dairy
- View Substitutions
-
GGluten:
Substitute traditional gnocchi for gluten-free gnocchi
-
DDairy:
Substitute feta cheese for a dairy-free cheese alternative
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Prepare Gnocchi Cook gnocchi in a large pot according to package directions. Using a slotted spoon, remove gnocchi from pot and set aside in a large bowl.
3.
Combine and Sauté In a large skillet, heat the oil until it shimmers, then add the garlic. Cook for 30 seconds. Add the sliced zucchini and summer squash to the skillet and sauté, stirring occasionally, until crisp-tender, about 7-8 minutes.
4.
Garnish & Serve Once cooked, pour the squash mixture over the gnocchi. Sprinkle in the lemon juice, feta, thyme, and basil. Stir to evenly coat and serve.
5.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Fatigue Buster
-
Use Dried Herbs
Instead of using fresh herbs, sprinkle liberally with dried thyme and basil.
-
Use Pre-Minced Garlic
Use pre-minced garlic instead of garlic cloves.
-
Use a Mandoline
Use a mandoline to quickly cut squash into rounds.
-
Reduce Clean Up Time
If using a deep skillet, cook the gnocchi and squash in the same dish to reduce clean up time.
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