This gnocchi dish is perfect for any dinner setting. Pair it with a beautiful red wine and cook it with our fresh greek basil.
500g fresh potato gnocchi
1 tbsp 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 tbsp fresh lemon juice
100g baby spinach leaves
2 tbsp pine nuts, toasted
Shredded parmesan, to serve
1. 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.
2. 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.
3. Add the butter to the pan and melt over medium heat for 3-5 minutes. Add the basil leaves and cook until they are just crisp and the butter is light brown and nutty. Stir in the lemon juice and baby spinach. Add the gnocchi and cook, tossing, for 2 minutes. Return the vegetables to the pan. Toss to warm through.
4. Divide the gnocchi mixture among bowls. Scatter with pine nuts and parmesan and season to taste.