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1. In a large skillet, heat oil over medium-high. Add squash and
garlic and season with salt and pepper. Cook, stirring
occasionally, until squash is crisp-tender, 4 to 5 minutes. Add
tomatoes and cook, stirring occasionally, until juicy, about 2
minutes.
2. Meanwhile, in a large pot of boiling salted water, cook gnocchi
according to package instructions. Reserving 1/2 cup cooking
liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding
enough cooking liquid to create a sauce. Remove from heat and
stir in basil, cheese, butter, and lemon juice.
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