My cousin Lindsey was in town last week for work. She’s such a treat. She came bearing gifts of Bay Area beans (house fave Four Barrel, the new Sightglass), Bi-Rite’s honey caramel chocolates with sea salt, a huge jar of Papalote habanero salsa, and a gorgeous handwoven scarf from India. We enjoyed the fab weather (No jackets! No tights!), drank fab wine and whipped up a fab meal together: Gnocchi with Squash & Sweet Corn, inspired (as ever) by Pinterest, adapted by us.
We added some Brussels sprouts, sauteed and thrown on top, to add a dash green in this dish. The thing is, you can load this up with tons of veggies and work with a very light potato gnocchi and just a sprinkle of goat cheese. Make veg your base, and gnocchi and cheese more of a garnish. Promise you won’t miss the oodles of pasta at all. Light and springy with a green salad side.
I wish I had taken a photo of beautiful Lins while she was here. Instead, enjoy this little ditty; it always gets in my head when my cuz is in town. Recipe follows. Happy Meatless!
Gnocchi with Squash, Sweet Corn & Brussels Sprouts
adapted from The Kitchn
serves 2 to 4
1 (16 oz.) package vacuum-sealed gnocchi (or fresh gnocchi)
4 tbsp. unsalted butter, divided
1 small zucchini, very thinly sliced
1 small yellow squash, very thinly sliced
1 c. sweet yellow corn kernels
2 c. Brussels sprouts, cut in quarters
2 small cloves garlic, peeled and minced
Squeeze of lemon
2 oz. soft goat cheese
1 tbsp. finely chopped flat leaf parsley
Salt and pepper to taste
Bring a pot of water to a boil. Add gnocchi and cook as directed. Drain and return to the pot. Toss warm gnocchi with 1 tbsp. butter, set aside.
Meanwhile, melt remaining 3 tbsp. of butter in a large, flat-sided sauté pan over medium heat. Cook butter until it begins to bubble and turn light golden brown, about 3 min. Add the zucchini, squash, corn, Brussels and garlic; sauté until warmed through, another 2 – 3 min.
Turn off heat and stir the cooked gnocchi into the vegetables. Add a generous squeeze of lemon juice, and salt and pepper to taste. Transfer to a serving bowl and top with small hunks of goat cheese and a sprinkling of chopped parsley.