Walk through any farmers' market and the bounty of summer will be on display in mounds of freshly picked carrots, beets, lettuce, broccoli, cucumbers, peppers, onions, parsley, zucchini, corn, celery, green beans, tomatoes and spinach.

Nearby, depending on the season and where you are, there might be baskets of fat figs ready to burst, bright pink peaches, sharply colored pluots and plums, nectarines the size of soft balls and clusters of black, green and red grapes, seedless and seeded.

How great is all that wonderful food! Now, what to do with it? That's the challenge.

It's hot outside, so who wants to cook? My suggestion is simple, make gnocchi. If you've never made gnocchi, you're probably saying it's too difficult. Only Italian chefs can do that. The truth is that gnocchi are easy to prepare. And it doesn't take much time in the kitchen.

Sauteing farmers' market vegetables creates the sauce. Toss in the cooked gnocchi and you're ready for a great meal. Perfect for a summertime lunch or dinner.

Gnocchi with Farmers' Market Fresh Vegetables

For best results, cook the gnocchi just before serving. Most yellow or white potatoes will work. I have used Yukon gold, fingerling and butterballs, all to good result.

Save the peels to make stock or saute in butter with ham, onions and parsley as a side for breakfast eggs.

Serves 4

1 cup cherry tomatoes, washed, cut in half

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