Gnocchi With Summer Vegetables

• 1 tablespoon olive oil
• 1 lb zucchini, quartered and sliced
• 1 lb yellow squash, quartered and sliced
• 2 garlic cloves, minced
• salt and pepper, to taste
• 1 pint grape tomatoes, halved
• 1 (15 -16 ounce) package gnocchi
• 1/4 - 1/2 cup fresh basil, chopped
• 2 -3 tablespoons pecorino romano cheese, grated
• 1 tablespoon butter
• 1 lemon, juice of 1/2-3/4

1. In a large skillet, heat oil over medium high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.

olive oil, zucchini, yellow squash, garlic, salt, grape tomatoes, fresh basil, pecorino romano cheese, butter, lemon

Taken from www.food.com/recipe/gnocchi-with-summer-vegetables-389926 (may not work)