Gnocchi With Summer Vegetables - cooking recipe

Ingredients

1 tablespoon olive oil
1 lb zucchini, quartered and sliced
1 lb yellow squash, quartered and sliced
2 garlic cloves, minced
salt and pepper, to taste
1 pint grape tomatoes, halved
1 (15 -16 ounce) package gnocchi
1/4 - 1/2 cup fresh basil, chopped
2 -3 tablespoons pecorino romano cheese, grated
1 tablespoon butter
1 lemon, juice of 1/2-3/4

Preparation

In a large skillet, heat oil over medium high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.
Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.