Step 1
Bring a large pot of lightly salted water to a boil. Add the gnocchi and cook for about 2 minutes (or until they rise to the top of the water) Drain and return the gnocchi to the pan. Add 1 Tablespoon of the butter to the gnocchi and toss well.

Step 2
Heat remaining 3 Tablespoons of butter in a large skillet over medium heat. Cook the butter until it begins to bubble and turn light brown (be careful not to burn the butter!) Add the garlic and jalapeño and cook for about 1 minute. Stir in the summer squash, zucchini and corn. Cook, stirring often until the vegetables begin to brown up a bit. About 3 minutes. Stir in the cooked gnocchi and toss well. Squeeze 2 Tablespoon of fresh lemon juice into the pan and top with feta, squash blossoms (if using), basil and plenty of salt + pepper. Divide among plates and serve warm with a sprinkle of more cheese if desired.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.