Gnocchi with Summer Squash and Fresh Tomato

Share Contents Used:
Summer Squash
Tomato
Parsley

3/4 lb. summer squash, chopped into a half inch dice
1 lb. fresh tomato
1/4 cup shallot, chopped fine
1 tbsp. olive oil
1 tbsp. butter
1/4 tsp. crushed red pepper flakes
1 tbsp. parsley, minced
1 lb. package of gnocchi
2 tbsp. grated Parmesan
Salt and pepper

Bring a large pot of water to a boil.  Take the tomato(s) and cut a shallow cross through the skin on the bottom, then place in the boiling water for 1 minute.  Remove from the water and immediately place in a bowl of ice water to cool. Return the water to a boil and cook the gnocchi per package directions. While the gnocchi is cooking, heat the olive oil in a large sauté pan then add the shallot and cook until soft, about 3 minutes.  Remove the tomato from the cold water, peel off and discard the skin then remove the core and coarsely chop.  Add the chopped tomato to the pan along with the crushed red pepper and cook, stirring occasionally until the tomato has started to break down and form a sauce, about 5 minutes. Add the squash and butter and stir until the butter is melted. Cover the pan and cook over low heat until the squash is soft,  3-5 minutes.  Uncover and stir in the parsley and Parmesan then season with salt and pepper.  Add the cooked gnocchi and stir to coat.  Serve immediately with more Parmesan on the side.

From: carpefurca.blogspot.com/