Fresh vegetables rule in this quick and easy saute! All of your summertime favorites are here including green beans, zucchini, corn, garlic, red peppers and onion. Toss with gnocchi, a potato pasta, for a vibrantly fresh, lovely tasting and filling meal.
I normally don’t recommend using extra-virgin olive oil for sautéing, but this time around is different because vegetables are the star. You want to do everything possible to make them shine and still maintain their essence. Extra-virgin olive oil heightens their flavor without changing it and adds a luxurious touch.
The beauty of this recipe is its versatility and ease. You can throw in whatever fresh vegetables you have on hand and have it ready in about 20 minutes if you simultaneously saute veggies while cooking the gnocchi.
To make quick work of it prep the vegetables in the order they go into the pan and start cooking them right way. While the onion is cooking you have enough time to chop the rest of your vegetables. If you need to, remove the pan from the heat for a moment to catch up.