Around these parts we are big fans of squash and zucchini. I buy it all year ’round because it’s one of few vegetables that I know my family will eat. Trying to find new ways to invent the wheel, or in this case make a squash and zucchini dish can be a difficult task. However, I got a little inspiration from this recipe and turned this summer recipe into a warm and spicy winter dish.
If you’ve never tried gnocchi before, this would be a nice starting point for you. Gnocchi is basically mashed potato and flour rolled into little dumplings. They are usually quite tasty to kids as well as adults alike. Since I made up this recipe, I conquered making my very own gnocchi! Sure it’s made out of instant potatoes, but it’s still homemade gnocchi all the same. Look for that deliciousness soon…
Back to the squash and zucchini! Start out with some nice warm extra virgin olive oil in a pan and then saute up onions and garlic to start off your sauce.
Throw cubed squash and zucchini into stewed tomatoes and tomato sauce along with some very zesty spices to create one smokin’ pot of goodness. But in all honesty, the crushed red pepper flakes provide a LOT of heat. If you like that, you can add more. If not, 1tsp is plenty.
Then it’s time to add in the smooth and starchy gnocchi to cool down to spiciness. Toss it together and serve. You can use any pasta that you’d like. I just like the fluffiness that the gnocchi gives with the zestiness in this dish.