Gnocchi Later Burnt Butter, Lemon And Basil

Go meat-free following this flavoursome burnt butter, lemon and basil-infused gnocchi.

The ingredient of Gnocchi Later Burnt Butter Lemon And Basil

• 500g blithe potato gnocchi
• 1 tbsp further virgin olive oil
• 2 medium zucchini thinly sliced
• 150g baby squash thinly sliced
• 125g butter chopped
• 1 u20442 cup lively basil leaves
• 1 1 u20442 tbsp well ventilated light lemon juice
• 100g baby spinach leaves
• 2 tbsp pine nuts toasted
• shredded parmesan to facilitate

The Instruction of gnocchi later burnt butter lemon and basil

• 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 exceeding medium heat accumulate zucchini and squash and cook stirring occasionally for 3 minutes or until just sore spot and golden transfer to a plate and cover to grant warm
• go to the butter to the pan and melt greater than medium heat for 3 5 minutes grow the basil leaves and cook until they are just crisp and the butter is fresh open brown and nutty toss around in the lemon juice and baby spinach accumulate the gnocchi and cook tossing for 2 minutes return the vegetables to the pan toss to admiring through
• divide gnocchi mix along with bowls scatter when pine nuts and parmesan and season to taste

Nutritions of Gnocchi Later Burnt Butter Lemon And Basil

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