New summer veggie gnocchi

Ingredients:

• 1 (16 ounce) package gnocchi

• 1 small eggplant, sliced lengthwise into 1/2-inch planks

• 1 medium zucchini, sliced lengthwise into 1/2-inch planks

• 1 medium yellow squash, sliced lengthwise into 1/2-inch planks

• handful of cherry tomatoes

• 1 ear corn, husked

• ½ medium red onion, chopped

• 4 tablespoons extra-virgin olive oil, divided

• 2 tablespoons chopped fresh basil

• 2 cloves garlic, grated

• ½ teaspoon ground pepper

• ¼ teaspoon salt

• balsamic vinegar to taste

• burrata

Step by Step:

1. Boil the gnocchi according to the package

2. While gnocchi is cooking, cut the eggplant, zucchini, squash, corn, and onion

3. In a pan, add olive oil and garlic, and toss all veggies in

4. Cook until soft, then add your cooked gnocchi in, drizzle some more olive oil and toss. Season with salt and pepper

5. Serve in your favorite bowl and top with burrata and fresh basil and drizzle balsamic vinegar. Enjoy!