Golden Potato Gnocchi with Summer Vegetables.
So this is a quick and healthy one skillet supper that comes together in just minutes! My Golden Potato Gnocchi with Summer Vegetables is perfect for this time of vegetable abundance of late summer. The Gnocchi are pan fried in olive oil until golden and crisp then combined with whatever summer vegetables you have. I used organic yellow and zucchini squash, organic fennel, organic garlic scapes, organic leeks, organic grape tomatoes and crispy dried shallots. My Golden Potato Gnocchi with Summer Vegetables is simply seasoned Himalayan pink salt, veggie pepper and Calabrian red pepper. A splash of balsamic vinegar, a good sprinkling of grated parmesan cheese and torn fresh organic basil finishes off this healthy summer dish! Enjoy.
Here is a list of what I used, all the veggies are organic:
Extra virgin olive oil( as much as you need)
1 pound shelf ready potato gnocchi
2 garlic scapes, chopped
1/2 leek, sliced
1/2 cup sliced fennel bulb
1/4 cup dried shallots
1 each yellow and zucchini squash, sliced
1 cup grape tomatoes
A splash of balsamic vinegar
Good sprinkle of grated parmesan
Torn fresh basil for garnish
Enjoy this late summer supper!!
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