Since Roman times, gnocchi—a basic dish generally made of potato, flour, and egg—have been served either cooked in a casserole or tossed in a sauce. However, since we're in the twenty-first century, it's time to adapt.
Gnocchi are soft, slightly chewy dumplings with a crispy outside that is achieved by breading them in seasoned bread crumbs and Pecorino, which adds some sharpness. They are then fried.
INGREDIENTS:1 medium yellow squash (about 1/2 lb.), cut into 1/4" rounds1 medium zucchini (about 1/2 lb.), cut into 1/4" rounds1 large red onion, thinly sliced4 cloves garlic, thinly sliced2 c. cherry tomatoes1/4 c. extra-virgin olive oil, plus more for drizzling1 tsp. Aleppo pepperKosher saltFreshly ground black pepper1/4 c. packed fresh basil leaves, coarsely chopped, divided1/4 c. packed fresh parsley leaves, coarsely chopped, divided4 oz. fresh mozzarella pearls
Step 1: Preheat the oven to 425°. Combine yellow squash, zucchini, onion, garlic, tomatoes, oil and Aleppo pepper in a 13 x 9-inch baking dish. Season with black pepper and salt.
DIRECTIONS:
Step 2: Roast the vegetables for 45 minutes or more, stirring halfway through, or until they are tender and golden.
Step 3: Add half of the parsley and half of the basil and stir. Season with black pepper and salt.
Step 4: Drizzle with oil and sprinkle the mozzarella and remaining herbs on top.