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Gnocchi with Zucchini, Tomato, and Lemon

Gnocchi with Zucchini, Tomato, and Lemon

I’ve never been what you’d call a summer person. Sure, as a fat kid I anticipated its arrival with glee—no school! summer camp!—but then would come the painful heat rash, the chub rub of my too-fat thighs, the taunts of the other kids when I’d show up in a bathing suit. In the pool I felt free, weightless, so I spent as much time as possible swimming. But on dry land? Eh, summer pretty much sucked. It wasn’t much better as a fat adult, either. All that natural insulation made me feel the heat more intensely than others; to avoid chafing thighs I’d wear shorts under my skirts, which only boosted my internal temperature. Cool, breezy sundresses were off-limits: who wanted to look at my abundantly fleshy arms? Certainly not me. (Can you feel the self-loathing? Sigh.)

After I lost all the weight, Hot Debbie made the most of summers, with Hamptons shares and bikinis. But I still didn’t love the season—it all felt frantic to me, as if everyone was trying to cram a year’s worth of fun and abandon into a few short weeks.

This year, I hardly even noticed summer. Harry was in camp, so that was different, and we ran the air conditioner. But I’m working so hard that there are days when I don’t even leave our apartment—all I do is cook, write, and hang with Stephen and Harry. For me, the only difference between summer and the rest of the year was in the variety at the farmers market. There, I’d swoon and scoop up more than I could carry.

That’s just about over now, but on Saturday there were still some good-looking tomatoes and zucchini, most likely the last for the season. I felt compelled to stock up. But when I went to cook with them, the nip in the air made a light, summery dish feel inappropriate. A little excavating in my super-organized freezer turned up a bag of gnocchi: perfect. About 20 minutes after I put the water on to boil, we were feasting on a meal that offered the ideal combination of just-picked, brightly flavored produce and filling, comforting heft.

And by “we,” of course I mean me and Stephen. Harry wouldn’t touch this with a ten-foot pole—not even the plain gnocchi, which I’d cleverly re-christened “macaroni pillows.” He didn’t fall for it. No, siree. But your child, I’m sure, will love it.

Gnocchi with Zucchini, Tomato, and Lemon
Serves 2-3
Cooking Time: 20 minutes
Weight Watchers: This is 8 points for 3 servings, and 13 points for 2

2 tablespoons olive oil
1 shallot
2 medium zucchini
salt & pepper
1 package frozen gnocchi
1 large tomato
2 tablespoons finely chopped herbs (I used a combo of mint, basil, and parsley, but almost anything would work)
Juice of 1/2 lemon (about 1 tablespoon)
  1. Put a large pot of salted water on to boil. While it’s heating, prep the vegetables: finely chop the shallot; dice the zucchini; seed and dice the tomato; chop the herbs.
  2. Heat the oil in a large skillet over medium heat, and when it shimmers add the shallot. Cook, stirring frequently, until it turns translucent, and stir in the zucchini. Let that cook undisturbed for a few minutes—you want it to brown a bit—then give it a stir and let it go a few minutes longer. Sprinkle with salt & pepper.
  3. By now the water should be boiling—add the gnocchi and cook according to package directions.
  4. Add the tomato to the zucchini mixture and cook, covered, for about 3 minutes, until the tomato softens nicely and the mixture looks juicy. Add the herbs and turn the heat to low.
  5. Using a slotted spoon, transfer the gnocchi to the vegetables. Stir in the lemon juice, and if it looks dry add a splash or two of the cooking water. Simmer for another minute, until the water looks saucy rather than wet.

This Post Has 6 Comments

  1. Debbie, this looks wonderful! I love gnocchi, especially as the weather gets colder.

  2. My man has CONQUERED homemade gnocchi. We make up a big batch, cook some on the night and freeze the rest. Wonderful stuff. Last week it was gnocchi with mushrooms, leek and swiss chard. This week, a blue cheese sauce and baby spinach. Next week? I think we'll have to try THIS recipe.

  3. This looks delicious! And I also wanted to tell you how much I admire your courage in your weight loss journey. You really are an inspiration.

  4. @DC, I agree with you on the gnocchi/colder weather connection. Even though they're fairly light when done right, I still think of them as solid, warming food.

    @Melanie, I've only attempted homemade gnocchi once, and it was a relatively complicated version (blogged about it, I think). Keep meaning to do it again, the straightforward kind. Meanwhile mushrooms, leeks, and swiss chard sounds pretty darn fab.

    Jesse, THANK YOU! I haven't lost much (read: at all) since Stephen hit goal a while back, but I'm still plugging away. At least I'm not gaining, right?

  5. I fund you via the podcast from the Foodie breakout session. I really liked what you had to say.

    This recipe looks awesome by the way.

  6. Thanks, Damaris, and welcome! What podcast are you talking about? I'm intrigued.

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