There isn't a whole lot I need to say about this. I used squash from the farm, basil from my garden, and added a bunch of cherry tomatoes (also from the garden). It was fantastic and delicious, and it was great reheated the next day. There are so many possibilities for variations. I'm a big fan of this. And it looks so pretty!
Gnocchi with Summer Squash, Feta, & Basil
1 pound gnocchi, fresh or frozen
1/4 cup olive oil
3 yellow squash (about 1 1/2 pounds) cut into 3/4-inch pieces
3 cloves garlic, chopped
Kosher salt and black pepper
4 ounces Feta, crumbled (about 1 cup)
1/3 cup torn fresh basil leaves
Cook the gnocchi according to the package directions; drain and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the squash, garlic, and 1/4 teaspoon each salt and pepper. Cook, tossing occasionally, until crisp-tender, 6 to 8 minutes.
Add the squash to the gnocchi and toss to combine. Serve sprinkled with the Feta and basil. Season with pepper.