Pan-Seared Gnocchi with Parmesan-Roasted Summer season Squash and Herbs

Hector M. Sanchez

Alternatively of boiling gnocchi like pasta, a brief switch in a warm skillet gives them a slight char and a delightful crunchy-chewy texture. Served with seasonal roasted squash, you’ve got a weeknight dinner the who fam will clamor for.

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Yields:

4


servings

Prep Time:


several hours

25

minutes

Complete Time:


hours

25

mins

2


small zucchini (about 4 ounces just about every), sliced

2


tiny summer squash (about 4 ounces each and every), sliced

2
oz.

Parmesan, grated (about 1/2 cup)

1/2
tsp.

crushed crimson pepper

4
tbsp.

olive oil, divided

1


(16-ounce) deal refrigerated or shelf-stable gnocchi

1/4
c.

new flat-leaf parsley, chopped

1/4
c.

clean mint, chopped

2
tbsp.

chopped fresh new chives

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  1. Preheat oven to 450°F. Blend zucchini, squash, Parmesan, garlic, crushed crimson pepper, and 2 tablespoons oil in a bowl. Year with salt. Set up on two rimmed baking sheets. Bake, turning the moment, until eventually golden brown, 10 to 12 minutes. 
  2. Warmth remaining 2 tablespoons oil in a big skillet around medium-substantial heat. Incorporate gnocchi in a single layer. Cook dinner, with out stirring, 2 minutes. Toss and go on cooking till golden brown and crisp, 3 to 4 minutes. Fold in zucchini combination, lemon zest, parsley, mint, and chives.

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