gnocchi with summer veggies... 15 minutes

the goods:

1 tablespoon olive oil
1 zucchini, quartered lengthwise, and sliced crosswise
1 summer squash, quartered lengthwise, and sliced crosswise
2 garlic cloves, minced
1 pint grape tomatoes, halved
1 package (15 to 16 ounces) frozen gnocchi
1/4 cup fresh basil, chopped
2 tablespoons grated Pecorino Romano cheese
1 tablespoon butter
2 teaspoons fresh lemon juice



Set a pot (large enough for gnocchi) of salted water to boil.



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, 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 sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.