Lemon Basil Gnocchi with Zucchini
- Yield 2
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Lemon Basil Gnocchi with Zucchini is a dinner recipe on Avoteb. The yield on the card is 2. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 1 (1-pound) package of uncooked gnocchi
- 4 tablespoons butter, divided
- 2 large zucchini (about 1.5 pounds), diced
- 4 cloves garlic, minced
- juice of 1 medium lemon
- 2/3 cup freshly-grated Parmesan cheese, plus extra for topping
- 2/3 cup roughly-chopped fresh basil leaves, plus extra for topping
- fine sea salt and freshly-cracked black pepper
Method
Prep the water. Raise a large stockpot of salted water to a boil for the gnocchi.
Sauté the veggies. Melt 2 tablespoons of butter in a large sauté pan over medium-a hot burner. Tip in the zucchini and sauté for 4-6 minutes, stirring occasionally, until nearly cooked through and tender. At this point, go ahead and add the gnocchi to the boiling water. Then While that cooks, add the garlic to the zucchini and sauté for 2 minutes, stirring the mixture frequently, until fragrant. Lift sauté pan from heat.
Stir together. Once the gnocchi float to the top of the surface of the boiling water, use a strainer to move them to the sauté pan with the zucchini mixture. Tip in the remaining 2 tablespoons of butter, lemon juice, Parmesan, basil, plus a few twists of black pepper and toss until evenly combined. If the mixture seems a touch dry, add in 1/4 cup (or more) of the starchy gnocchi water.
Salt Taste and season with salt and pepper as needed.
Plate Plate while it is hot, garnished with extra Parmesan, fresh basil and black pepper. Enjoy!
