Sweet Potato Gnocchi with Summer Squash and Feta

Ingredients

• 1 pound sweet potato 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
• 1 cup of grape tomatoes

Directions

1. Cook the gnocchi according to the package directions; drain and return it to the pot.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the squash, garlic, tomatoes, and ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until crisp-tender, 6 to 8 minutes.
3. Add the squash to the gnocchi and toss to combine. Serve sprinkled with the Feta and basil. Season with pepper.

*I substituted summer squash with butternut squash because I had some from a vegetable share. I diced, tossed in olive oil, and baked @400 degrees for 30 minutes and then added it to the garlic-tomato mixture. 

*Adapted from Real Simple