1 pint cherry tomatoes, each tomato split in half
5 Tbsp olive oil
1 medium clove garlic, minced (about 1 tsp)
salt and pepper
1 cup fresh corn kernels (from about 1 large ear of corn)
1 small zucchini, split in half lengthwise and cut into 1/4-in half moons
1 small summer squash, split in half lengthwise and cut into 1/4-in half moons
gnocchi
2 Tbsp chopped fresh parsley leaves
2 Tbsp finely chopped chives
1/4 freshly grated Parmesan cheese