Yep. It’s HOT out there and by mid-Summer the absolute last thing I feel like doing is whipping up a meal. However, I have three tiny (and hungry) people depending on me for some good, hearty grub at the end of a long day. Normally, I happily fire up the grill, but somewhere around mid-Summer I get tired of charred  food. To be completely honest, it probably doesn’t help that the ignite button on the grill has literally fallen off from constant use. Let’s hear it for the Home Depot products..Whoop Whoop!!

My point, you ask? My point is this: I am going to share an easy, yummy and fresh-from-the-garden recipe with you. Yes, it requires a bit of indoor cooking, but it is fast and easy. The best part? It’s both kid and grown-up approved.
Gnocchi with Summer Vegetables
1 tbs olive oil
2 zucchini, (approx 2 lbs) – quartered and sliced
2 garlic cloves
course salt and ground pepper to taste
1 pint grape tomatoes, halved
15-16 ounces gnocchi
1/4 cup fresh basil, chopped
2 tbs grated Pecorino Romano cheese
1 tbs butter
2 tsps fresh lemon juice
1. In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-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 instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.
3. Serve and enjoy! Oh, and thank you Everyday Food, Issue #63.