Parisian Gnocchi With Roasted Cherry Tomatoes, Corn, and Zucchini Recipe

Name: Parisian Gnocchi With Roasted Cherry Tomatoes, Corn, and Zucchini Recipe
Total time: 75 min
Yield: 4
Ingredients: 1 pint cherry tomatoes, each tomato split in half; 5 tablespoons extra-virgin olive oil; 1 medium clove garlic, minced (about 1 teaspoon); Kosher salt and freshly ground black pepper; 1 cup fresh corn kernels (from about 1 large ear of corn); 1 small zucchini, split in half lengthwise and cut into 1/4-inch half moons; 1 small summer squash, split in half lengthwise and cut into 1/4-inch half moons; 1 recipe Parisian Gnocchi; 2 tablespoon chopped fresh parsley leaves; 2 tablespoons finely chopped chives; 1/4 freshly grated Parmesan cheese

How to Make Parisian Gnocchi | The Food Lab

Active: 30 mins

Total: 75 mins

Serves: 4 servings

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1 pint cherry tomatoes, each tomato split in half
5 tablespoons extra-virgin olive oil
1 medium clove garlic, minced (about 1 teaspoon)
Kosher salt and freshly ground black pepper
1 cup fresh corn kernels (from about 1 large ear of corn)
1 small zucchini, split in half lengthwise and cut into 1/4-inch half moons
1 small summer squash, split in half lengthwise and cut into 1/4-inch half moons
1 recipe Parisian Gnocchi
2 tablespoons chopped fresh parsley leaves
2 tablespoons finely chopped chives
1/4 cup grated parmesan cheese

Adjust oven rack to center position and preheat oven to 300°F. Toss cherry tomatoes in a large bowl with 1 tablespoon olive oil and garlic. Season to taste with salt and pepper. Transfer to a foil-lined rimmed baking sheet and roast until tomatoes are tender and softened, about 20 minutes.
Meanwhile, heat 1 tablespoon oil in a large non-stick or cast iron skillet over high heat until lightly smoking. Add corn, season to taste with salt and pepper, and cook, tossing occasionally, until well-browned, about 5 minutes total. Transfer to a large plate and set aside. Wipe out skillet with a paper towel and return to high heat.
Add 1 tablespoon oil to now-empty skillet and heat until lightly smoking. Add zucchini and squash and cook, tossing occasionally, until well-browned, about 4 minutes total. Transfer to another large plate and set aside. Wipe out skillet with a paper towel.
When tomatoes have finished roasting, remove from oven and set aside. Heat remaining 2 tablespoons olive oil in now-empty skillet over high heat until lightly smoking. Add gnocchi and cook, tossing occasionally, until well-browned on all sides, about 6 minutes total. Add corn, zucchini, squash, tomatoes, and herbs to pan and toss to combine. Transfer to a serving platter or individual plates, top with grated Parmesan cheese, and serve.

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The Food Lab: How to Make Parisian Gnocchi

Nutrition Facts (per serving)
339	Calories
26g	Fat
19g	Carbs
10g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	339
% Daily Value*
Total Fat 26g	34%
Saturated Fat 7g	37%
Cholesterol 55mg	18%
Sodium 507mg	22%
Total Carbohydrate 19g	7%
Dietary Fiber 3g	11%
Total Sugars 6g
Protein 10g
Vitamin C 22mg	112%
Calcium 207mg	16%
Iron 1mg	6%
Potassium 487mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.