Posted at: 07/19/2009 5:02 AM

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Gnocchi with olives and summer vegetables

by Chef Christopher Allen Tanner

 

Ingredients

Butter 3 tablespoons

Gnocchi (store bought or home-made pre cooked 1 lb

Zucchini 2 each Seeded, half moons

Yellow Squash 2 each Seeded, half moons

Olives, chopped 1 cup

Tomatoes, chopped 1/2 lb.

Chives, minced 2 tablespoon

Parsley, minced 2 tablespoon

Lemon, halved 1 each

 

Method

Sauté zucchini and squash in olive oil and butter until lightly browned, remove from pan. Heat additional butter until browned add olive oil in pan and sauté simmered gnocchi until slightly brown, add the sausage, sage and sauté until gnocchi is browned on all sides. Add the squash, olives, tomatoes, chives and heat through. Add additional butter at end along with the parsley and the juice of the lemon.

 

 

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