Skillet Summer Veggies with Gnocchi

Skillet Summer Veggies with Gnocchi

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.

Summer Veggies with Gnocchi

Skillet Summer Veggies with Gnocchi

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 3 servings

Skillet Summer Veggies with Gnocchi

Fresh vegetables rule in this quick and easy saute with all of your summertime favorites.


extra-virgin olive oil, for sauteing and serving
1 large yellow or red onion, diced
4 fat cloves garlic, minced
1/2 roasted red pepper, thinly sliced
1 zucchini, thinly sliced into coins
2 cups fresh string beans, ends trimmed, cut in half
1 cup fresh corn kernels
sea salt and fresh black pepper
1 teaspoon dried Italian seasoning
a pinch or more of red pepper flakes, optional
12 ounces gnocchi
a tablespoon or two of fresh, chopped herbs like basil, thyme or parsley
parmesan cheese, grated, for serving


  1. In a large skillet heat a few tablespoons olive oil over medium-low heat, saute onion until tender and translucent, add garlic saute until fragrant, add peppers, zucchini, string beans and corn. Season well with salt and pepper, Italian seasoning, red pepper flakes and more olive oil, if needed. Saute until vegetables are tender, stirring often.
  2. Meanwhile cook gnocchi according to package directions. When vegetables are tender add drained, cooked gnocchi and fresh herbs, toss well. Serve with parmesan cheese and a drizzle of extra-virgin olive oil.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

I’m linking this to My Meatless Mondays hosted by Chaya of My Sweet and Savory.


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