This is a great bowl of seasonal goodness with gnocchi, fall squash, mint and chili. You can find pre-made gnocchi, vacuum-packed, in the dry pasta section of the grocery store, or look in the fresh pasta section of the grocery store. Read the label to make sure there are no milk products in the ingredients. Be on the lookout for ‘milch’ or ‘magermilch’ if you’re buying in Germany. You’d be surprised at how often you find magermilch on labels, even in potato chips and some tomato sauces!
Gnocchi with Fall Squash, Mint & Chili (adapted from LCBO)
2 medium zucchini – preferably yellow and green or a mix of zucchini, pumpkin, or sweet potato
2 tablespoons good quality olive oil
½ teaspoon salt
1 small red chili (or to taste), chopped fine
1 package potato gnocchi
¼ cup chopped mint or chives
Bring a large pot of salted water to a boil. Meanwhile, slice zucchini in half lengthwise then slice crosswise on the diagonal. Heat oil in a large fry pan (I use a wok) over medium/high heat. Add zucchini, salt, and hot chili. Cook stirring until zucchini is softened, about 5 minutes. Turn off this pan and go to the gnocchi pot. Set your timer for 2-3 minutes – or whatever the cooking instructions indicate. Do not overcook or they turn to mush (when they float, they are done). Drain well. Add gnocchi to the veggie pan, stirring until mixed with the zucchini. If needed, reheat. Stir in mint or chives.
Remember to cook with love,