Summer Vegetable Gnocchi

Hi all! I am really on a kick this week with fast, easy breakfasts. I actually love these Sandwich Bros Turkey Sausage, Egg White Flatbread Sandwiches (4 sp). I do not say that lightly because I not a fan of frozen products usually.We had our group birthday lunch today at Burgers and Brew. I ordered the Mushroom, Onion and Swiss Turkey Breast burger with salad instead of fries. I skipped the bun but did have a couple of the community beer battered onion rings (10 sp).For dessert, the birthday cake was a big Strawberry Shortcake.I actuallu had 1/16th of it as she cut it into that many pieces. The filling was whipped cream…it was so good. (6 sp).I love recipes like this Summer Vegetable Gnocchi because they are so simple but packed with flavor.

While the pasta water boils, cut up all your summer veggies.Heat a large non-stick pan over medium high heat. Add 1 tsp of olive oil and line the pan with your zucchini moons in a single layer. Let them cook without touching them for 2-3 to get them slightly browned.Add the garlic and sweet peppers, cooking another 2 minutes.Add the tomatoes, stir cooking for 30 seconds.Add the butter, gnocchi, 1/4 cup of the pasta water and half the cheese. Stir constantly for 1-2 minutes until the sauce thickens and coats the pasta. Remove from heat and serve.I love the pop of the sweet tomatoes, peppers and caramelized zucchini. But, I have to say the light cheesy, garlic sauce with the gnocchi makes this pasta amazing.I divided the recipe into 6 servings at 6 sp each and started with one to see if it was enough. It turned out to be the perfect amount and I didn’t need seconds.