Has the “produce anxiety” set in yet? You know, that compulsion to buy and cook EVERY SINGLE THING at the farmer’s market because the season is short lived and you have to make the most of it?
It’s starting for me. I got my first taste of some early Summer fruits and vegetables last week and now I’m going down the spiral. Send help.
My usual way of dealing with produce anxiety is tossing everything into a massive bowl for a Big F*cking Salad. But lately, I’ve been REALLY into making this Farmer’s Market Skillet Gnocchi. It’s a quick and easy dinner that takes under 30 minutes to prepare. And you only need one giant skillet to do so. It also feels a little bit like a Summer version of comfort food. And I like that.
To make this Farmer’s Market Skillet Gnocchi, start by sautéing some sliced mushrooms, zucchini and yellow squash in the biggest skillet you have. Season the vegetables with salt, pepper and garlic. Then do a quick deglaze of the pan with some white wine and toss in a handful of cherry tomatoes. Next, push everything out of the way over to one side of the skillet so you have space to quickly pan-fry the gnocchi in a little more butter before stirring all the ingredients together. Finish with some fresh herbs of your choice and you’re ready to serve!
You can enjoy this Farmer’s Market Skillet Gnocchi as it stands. But I like to garnish my serving bowls with a spoonful of crème fraiche, which almost instantly melts into the warm gnocchi and vegetables creating a little bit of luxury, plus a sprinkling of either grated Parmesan or Pecorino Romano cheese and a few extra herbs (you know I’m a sucker for those chive blossoms!). Add a side of garlic bread and a couple glasses of chilled white wine and you’re on the right track!
Another reason to love this recipe is that you can totally customize it to your liking. Have a single ear of corn on the cob leftover? Slice those kernels off and toss them in! I also think eggplant would work well here, too. Feel free to incorporate whatever bits and bobs you might have in your refrigerator (or garden!).
- 3 tablespoons butter, divided
- 1 tablespoon extra-virgin olive oil
- 2 cups sliced mushrooms (I used a combination of button and shitake)
- 1 cup sliced zucchini (from about 1 medium zucchini)
- 1 cup sliced yellow squash (from about 1 medium yellow squash)
- 2 garlic cloves, peeled and minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 cup cherry tomatoes
- 1/4 cup white wine
- 16 ounces gnocchi (I used Giovanni Rana)
- 2 tablespoons minced fresh herbs (I used a combination of parsley and chives)
- About 2 tablespoons crème fraiche
- About 2 tablespoons grated Parmesan or Pecorino Romano cheese
- Warm 1 tablespoon of the butter and the olive oil in your largest skillet set over medium-high heat. Add the mushrooms, zucchini and yellow squash and cook, stirring occasionally, for 5 minutes. Add the garlic and sprinkle with the salt and black pepper. Cook for an additional 3-5 minutes, stirring occasionally, until the vegetables are soft and tender. Stir in the cherry tomatoes and wine and cook until most of the liquid has evaporated, about 2 minutes.
- Push all the vegetables to one side of the skillet and melt the remaining 2 tablespoons of butter on the cleared side. Add the gnocchi and stir to coat them in the butter. Cook the gnocchi for 5 minutes, stirring occasionally. Then stir the two sides together, combining the vegetables and the gnocchi. Stir in the fresh herbs. Remove the skillet from the heat.
- Divide the gnocchi and vegetable mixture between serving bowls. Add a spoonful of crème fraiche to the center of each bowl. Then sprinkle with some grated cheese. Top with additional herbs, if desired. Serve immediately.