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As the sun shines brighter and the days grow longer, our culinary cravings often shift toward lighter, fresher dishes that celebrate the bounty of summer. One such dish that embodies the essence of the season is Sunshine Summer Veggie Gnocchi. This delightful meal combines the tender texture of gnocchi with an array of vibrant, seasonal vegetables, creating a colorful and nutritious dish that not only tastes great but also looks stunning on the plate.

Summer Veggie Gnocchi

Brighten up your summer with this Sunshine Summer Veggie Gnocchi recipe! This vibrant dish combines tender gnocchi with a colorful mix of seasonal vegetables like zucchini, bell peppers, and cherry tomatoes, offering a fresh and nutritious meal perfect for warm evenings. Easy to prepare and fully customizable, this recipe showcases the best flavors of summer. Enjoy it as a quick weeknight dinner or a delightful dish for gatherings, making the most of local produce and seasonal cooking!
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Ingredients
  

1 lb (450g) fresh gnocchi (store-bought or homemade)

2 tablespoons olive oil

1 small zucchini, diced into bite-sized pieces

1 medium yellow squash, diced into bite-sized pieces

1 cup cherry tomatoes, halved

1 bell pepper (red or yellow), diced

1 cup fresh spinach, roughly chopped

2 cloves garlic, minced

½ teaspoon red pepper flakes (optional for heat)

Salt and pepper, to taste

¼ cup fresh basil leaves, torn into pieces

Grated Parmesan cheese for serving (optional)

Instructions
 

Cook the Gnocchi: In a large pot, bring salted water to a boil. Once boiling, add the gnocchi and cook according to the package instructions, usually about 2-3 minutes until they float to the surface. This indicates they are cooked. Using a slotted spoon, carefully transfer the gnocchi to a plate. Make sure to reserve ½ cup of the gnocchi cooking water for later use.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for approximately 30 seconds until it is fragrant. Next, add the diced zucchini, yellow squash, and bell pepper to the skillet. Sauté the mixture for 5-7 minutes, stirring occasionally, until the vegetables are tender yet still retain some crispness.

      Add Cherry Tomatoes and Spinach: Incorporate the halved cherry tomatoes and roughly chopped spinach into the skillet. Cook for an additional 3-4 minutes until the cherry tomatoes soften and the spinach wilts down.

        Combine Gnocchi and Vegetables: Gently add the cooked gnocchi to the skillet with the sautéed vegetables. Use a spatula to toss everything together, adding the reserved cooking water gradually to help form a light sauce if desired. Season with red pepper flakes (if using), salt, and pepper to your liking.

          Finish and Serve: Remove the skillet from the heat and stir in the torn fresh basil leaves, mixing well to combine. Serve the gnocchi warm, and for an extra touch of flavor, garnish each plate with freshly grated Parmesan cheese if you wish.

            Prep Time, Total Time, Servings: 10 mins | 25 mins | 4 servings

              - Presentation Tips: Serve in shallow bowls and drizzle a little extra olive oil on top. A few more torn basil leaves scattered over the dish will enhance the visual appeal.