Summer is quickly flying by. If having a baby didn’t make it busy enough, there was the whole move to Napa thing, and now the upcoming move to New Hampshire that is making it even more jam packed.
Somewhere in the middle of July, the Hubster and I realized that there were still so many people here in California who we wanted to see before leaving again. Friends and family who have supported us, prayed for us, and cheered us along this crazy year-and-a-half adventure we are on.
Almost every weekend since then has been filled with seeing– and eating with– these dear people, which naturally means I get to spend quality time in my kitchen! To keep things simple, I have made a lot of summer vegetable salads, but I think this one might be my favourite. It is quick to make and packs a huge punch of summery flavour and beauty.
Don’t let the butter scare you. I almost exclusively cook with olive oil, but the flavour the butter brings to this dish is well worth the extra calories!
Summer Gnocchi Salad (Adapted from theKitchn)
2 (16 oz) packages vacuum packed potato gnocchi
1 Tbsp olive oil
4 Tbsp unsalted butter
4 small zucchini or summer squash (mix and match for better colour), very thinly sliced
2 cups fresh corn kernels (from about 4 ears of corn)
2 garlic cloves, minced
3 oz parmesan cheese, finely grated, plus more for garnish
6 leaves fresh basil, chopped
salt and pepper
Bring a large pot of salted water to a boil, add gnocchi and allow to cook for two minutes. Drain gnocchi then toss with olive oil and one tablespoon of the butter. Set aside. Meanwhile over medium heat, melt remaining butter in a frying pan then add the zucchini, squash, corn and garlic. Add a couple shakes of salt and cook until veggies are slightly softened, about 5 minutes. Remove from heat and stir in the parmesan cheese. Add salt and pepper to taste. Combine veggies and gnocchi and let sit for about 15 minutes. Garnish with additional shavings of parmesan cheese and basil. Serve warm or at room temperature.