We used delightfully chewy gnocchi that toast and go golden brown in the pan instead of the other typical element in succotash, which is beans. This is the ideal dish to prepare for an early-fall BBQ or to bring to a potluck gathering at the end of the summer.
INGREDIENTS:Kosher salt1 (17.5-oz) package gnocchi1 Tbsp. extra-virgin olive oil1 medium zucchini, quartered lengthwise and cut into 1/2" piecesFreshly ground black pepper4 slices thick-cut bacon, cut into 1/2" strips1/2 medium onion, chopped1 medium red bell pepper, chopped1 c. corn kernels, defrosted and patted dry if frozen1 Tbsp. fresh thyme leaves3 Tbsp. butterJuice of 1/2 lemonTorn basil, for garnish
Step 1: Cook the gnocchi according to the package's instructions in a big saucepan of boiling salted water. After draining, set away.
DIRECTIONS:
Step 2: Heat the oil in a big skillet over medium heat. Add the zucchini and cook, turning periodically, for approximately 10 minutes, or until it's soft and golden. Season with salt and pepper. Place the zucchini on a dish.
Step 3: Cook bacon in same skillet over medium heat for about 10 minutes, tossing regularly, until crispy. Place the bacon on a dish covered with paper towels.
Step 4: Empty the skillet of all the bacon fat save for roughly 1 tbsp. Add the bell pepper and onion, then season with salt and pepper.
Step 5: Simmer for about 7 minutes, stirring now and again, or until onions and peppers are tender.
Step 6: Add corn and thyme and simmer for an additional three minutes, or until warmed through.
Step 7: Cook, stirring, until butter melts, then add the butter and the saved gnocchi. Take off the heat and mix in the zucchini, lemon juice, and 3/4 of the bacon.
Step 8: Split up the gnocchi mixture between bowls. Add the remaining bacon and basil on top.