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Gnocchi With Squash & Sweet Corn

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1 (16 ounce) package vacuum-sealed gnocchi (from the dried pasta aisle)

4 tablespoons unsalted butter, divided

1 small zucchini, very thinly sliced

1 small yellow squash, very thinly sliced

1 cup sweet yellow corn kernels (from about two ears)

2 small cloves garlic, peeled and minced

Squeeze of lemon

2 ounces soft goat cheese

1 tablespoon finely chopped flat leaf parsley

Salt and pepper, to taste

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