Gnocchi with Summer Vegetables

This is a really light meal and a great way to use leftover veggies!

Source: Everyday Food via Proceed with Caution via Food alla Puttanessca

Ingredients:

1 tbsp olive oil
2 zucchini or summer squash or one of each, quartered and sliced
2 garlic cloves, minced
salt and pepper
1 pint grape tomatoes, halved
1 pkg ( 16 oz) gnocchi
1/4 c fresh basil
2 tbsp Pecorino Romano cheese ( I used Asiago)
1 tbsp butter
2 tsp freh lemon juice

Preparation:

1. In a large skillet, heat oil over medium high. Add squash and garlic to the skiller, season with salt and pepper. Cook, stirring occasionally, until squash is tender, 4-5 minutes. Add tomatoes and cook, stirring occasionally until juicy, about 2 minutes.

2. Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package directions. Reserving 1/2 cup of pasta water, drain gnoccchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter and lemon juice.