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Gnocchi with Parmesan-Roasted Summer Squash


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

Product Used

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