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Browned Garlic and Yellow Squash Gnocchi

5 Aug

This dish was easy, relatively fast, quite healthy and absolutely delicious.  The sweetness of the browned garlic was a lovely pair with the delicate yellow squash and pillowy browned gnocchi.  I love to crisp up gnocchi a bit on the outside, lending to a slight chewy crunch that works as an excellent foil to the soft pillowy dough of the inside.  The olive oil in which all of the ingredients were cooked soaked up tons of delicious garlic flavor as well as the light heat of the crushed red pepper flakes.  Combined with the salty romano cheese, all of the flavors really sang and made for a satisfying, easy meal.

Browned Garlic and Yellow Squash Gnocchi

1 package gnocchi, cooked according to package instructions and drained

2 tbs. olive oil

1 yellow squash, thinly sliced

5 large cloves garlic, chopped

1 tsp. crushed red pepper flakes

1/2 tsp. marjoram

Kosher salt and freshly cracked black pepper

1/4 cup romano cheese, thinly grated, divided

Heat olive oil over medium-high heat in a 10″ cast iron pan.  Add yellow squash and garlic.  Season with crushed red pepper flakes, kosher salt, and freshly cracked black pepper.  Cook, stirring frequently, until yellow squash is tender and garlic is beginning to brown, about 10 minutes.

Raise heat to high. Add gnocchi and cook, stirring once, until gnocchi, squash, and garlic is browned, about 6 minutes.  Stir in half of cheese and serve immediately, topped with remaining cheese if desired.

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