Go meat-free with this flavoursome burnt butter, lemon and basil-infused gnocchi.
Friday, March 22, 2019
Edit
Go meat-free with this flavoursome burnt butter, lemon and basil-infused gnocchi. Burnt Butter Lemon Basil Gnocchi with Spinach, Squash, Zucchini and Pine Nuts
INGREDIENTS
- 500g fresh potato gnocchi
- 1 tablespoon extra virgin olive oil
- 2 medium zucchini, thinly sliced
- 150g baby squash, thinly sliced
- 125g butter, chopped
- 1 ⁄2 cup fresh basil leaves
- 1 1 ⁄2 tablespoon fresh lemon juice
- 100g baby spinach leaves
- 2 tablespoons pine nuts, toasted
- Shredded parmesan, to serve
METHOD
- Cook the gnocchi in a large saucepan of salted boiling water following packet directions, or until gnocchi are al dente and float to the surface. Drain.
- Heat the oil in a large frying pan over medium heat. Add zucchini and squash and cook, stirring occasionally, for 3 minutes or until just tender and golden. Transfer to a plate and cover to keep warm.