veggie gnocchi

I love, love, love gnocchi and order it whenever I go somewhere that serves it. I tried making homemade gnocchi one time and it wasn't really worth the effort. Then, hallelujah, I found it in the pasta aisle at Wal-Mart. Happy day. This recipe was the perfect dish to make with it. Light, easy, summery and with tasty leftovers. Enjoy.

1 T olive oil
1 zucchini, quartered lengthwise and sliced crosswise
1 summer squash, quartered lengthwise, and sliced crosswise
2 garlic cloves, minced
1 pint grape tomatoes, halved
1 lb. gnocchi
1/4 cup fresh basil, chopped
2 T grated Romano cheese
1 T butter
2 tsp fresh lemon juice

Set a large pot of salted water to boil. In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes. Meanwhile, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.

Coconut Macaroons

1/3 C plus 3TBS flour

3 3/4 C coconut

1/8tsp salt

1 can sweetened condensed milk or use the alternative

1tsp vanilla

Mix together in a bowl with a large spoon. Drop onto a well-greased or parchment covered cookie sheet. Very important as there is no oil in them!!!

Bake at 350 degrees

8 min for little cookies

20 min for large

Bake until bottoms are just barely brown

Alternative to Sweetened Condensed Milk

I got this recipe from a friend that is really good at using things that are in her food storage and is an amazing cook.

3/4 C powdered milk

3/4 C sugar

1/2 C HOT tap water

Put hot water in blender. With blender going, add sugar and dry milk. Blend until smooth. Makes about 1 can of Sweetened condensed milk.