1 lb gnocchi 1/4 c EVOO 3 yellow squash, cut in 3/4" pieces 3 cloves garlic, chopped s&p 1 c feta 1/3 c torn fresh basil

Cook gnocchi according to directions; drain and return to pot. Meanwhile heat the EVOO in a large skillet over med-high heat. Add the squash, garlic and 1/4 t each s&p. Cook, tossing occasionally until crisp-tender. Add the squash to the gnocchi and toss to combine. Serve with sprinkled feta and basil. Season with pepper.