|2||small zucchini, about 4 oz each, sliced|
|2||small summer squash, about 4 oz each, sliced|
|½ cup||fresh parmesan reggiano, grated, plus more for garnish|
|2 tsp||Pastene Minced Garlic|
|½ tsp||red pepper flakes|
|4-5 Tbsp||Pastene Extra Virgin Olive Oil, divided|
|kosher salt to taste|
|16 oz||Pastene Potato Gnocchi|
|1 Tbsp||lemon zest|
|¼ cup||fresh Italian parsley, chopped|
|¼ cup||fresh mint, chopped|
|2 Tbsp||fresh chives, chopped|
- Preheat oven to 450°F. Combine zucchini, squash, parmesan, garlic, crushed red pepper, and 2 tablespoons of oil in a bowl. Season with salt. Arrange on two rimmed baking sheets. Bake until golden brown, 10 to 12 minutes.
- Heat remaining 2 to 3 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.
- Serve topped with additional parmesan