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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small zucchini (about 4 ounces just about every), sliced
tiny summer squash (about 4 ounces each and every), sliced
Parmesan, grated (about 1/2 cup)
crushed crimson pepper
olive oil, divided
(16-ounce) deal refrigerated or shelf-stable gnocchi
new flat-leaf parsley, chopped
clean mint, chopped
chopped fresh new chives
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- 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.
- 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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