Ingredients
| 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 |
Directions
- 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
