INGREDIENTS
1 cup
Basil, fresh
2 pints
Cherry tomatoes
2
ears Corn
2 cloves
Garlic
1 tsp
Lemon, zest
1
Zucchini or yellow summer squash
2
Eggs
16 oz
Potato gnocchi
1
Kosher salt + pepper
1/2 tsp
Red pepper flakes
1/2 cup
Olive oil
2/3 cup
Walnuts, toasted
6 oz
Feta cheese
1/2 cup
Parmesan, grated