Main Dishescountryliving5.0
Pan-Seared Gnocchi with Parmesan-Roasted Summer Squash and Herbs
Instead of boiling gnocchi like pasta, a quick turn in a hot skillet gives them a slight char and a delightful crunchy-chewy texture.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 25 min👤 Kate Merker📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●skillet
📝 Preparation Steps
1
Preheat oven to 450°F. Combine zucchini, squash, Parmesan, garlic, crushed red pepper, and 2 tablespoons oil in a bowl. Season with salt. Arrange on two rimmed baking sheets. Bake, turning once, until golden brown, 10 to ⏱️ 12 minutes.
2
Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Add gnocchi in a single layer. Cook, without stirring, ⏱️ 2 minutes. Toss and continue cooking until golden brown and crisp, 3 to ⏱️ 4 minutes. Fold in zucchini mixture, lemon zest, parsley, mint, and chives.
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