Summer Garden Skillet Gnocchi!

This simple gnocchi recipe is my summertime secret weapon.

Because it has all the things I LOVE. Hello to carbs, Parmesan cheese, summer vegetables and maybe most importantly, the fresh herbs. 

Yes, yes, YES. Fresh herbs for the win because their presence on the plate reminds us that the simplest ingredients often make the most significant impact.

Bonus! It’s ready in well under 30 minutes, full of flavor, and the perfect blank canvas for a wide array of any additional veggies you may have hanging around.

This tumble of gorgeous colors and tender little pillows of pasta is a meal in and of itself. However, it does pair nicely with some good crusty bread and a crisp Pinot Grigio.

I mean, could it really get any better? Currently, I’m thinking NOPE..

Summer Garden Skillet Gnocchi

2-3 tablespoons extra virgin olive oil

½ red onion, diced

2 cups whole cherry tomatoes

kosher salt and pepper

1 medium zucchini, sliced into half moons

4 garlic cloves, minced

1 pound potato gnocchi

1 cup reserved starchy pasta water

1 cup finely grated Parmesan cheese, plus more for topping

⅓ cup fresh chopped basil

3 tablespoons chopped fresh chives

3 tablespoons chopped fresh parsley or rosemary or thyme, or all 3!

Juice of one lemon

Heat the olive oil in a large skillet over medium-low heat. Add the onion and zucchini and cook until the zucchini are softened and slightly caramelized, about 5 to 6 minutes. Add in the garlic, tomatoes and a big pinch of salt and pepper. Cook, stirring occasionally, until the tomatoes burst and begin to break down, about 8 to 10 minutes.

Bring a pot of salted water to a boil. Cook the gnocchi according to the package directions and reserve 1 cup starchy pasta water. Add the gnocchi and some of pasta water to the vegetables in the skillet. Stir in the Parmesan cheese. Cook for a few minutes, so the sauce thickens and the cheese melts. Adding more pasta water a bit at a time until you reach your desired sauce consistency. Taste and season with more salt and pepper if needed. Stir in the basil, chives and other herbs and give it a big squeeze of lemon juice. Serve and top with more parmesan!