A well deserved treat


Today we did more organizing. There literally isn’t a nook or cranny of this apartment that hasn’t been sorted, cleaned and de-cluttered. Although exhausting, it’s incredibly satisfying (nesting mode?!). To celebrate what a good job we’d all done, Rory, O and I headed to Jacques Torres Ice Cream shop and had a salted caramel milkshake with a peanut butter and chocolate cookie and sat out on the grass in the park. We came home and I made this easy and delicious supper.

Gnocchi With Summer Squash, Basil, and Feta



  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, 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.



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