Zucchini & Lemon Summer Gnocchi

Summery, fresh, seasonal but still creamy and comforting, this dish is so easy you won't believe how good this is! If you want to challenge yourself then go and make your own gnocchi, but if you don't then no worries, it will still be pretty amazing. 

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Serves: 2-3
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Ingredients

• 500g of potato gnocchi 
• 60g unsalted butter
• 3 mixed colored zucchini (yellow and green) 
• 10g of fresh basil - plus extra for garnish 
• 1 lemon 
• 50g Grana Padano cheese - plus extra for serving 
• Salt & Pepper 
• Extra Virgin Olive Oil 

Method

1. Bring a large pot of salted water to boil ready to cook your gnocchi.
2. Meanwhile thinly slice the mixed colored zucchini into rounds or half-moons. In a large pan, over medium heat, add a tbsp of olive oil and the butter. As soon as the butter starts sizzling add the zucchini slices and cook until they begin to soften and turn golden, about 5 minutes.
3. Now season with salt & pepper, rip and add to the pan half of the basil leaves, zest half of the lemon skin directly into the pan and stir it all to combine. Cover with a lid and move the heat to low. 
4. Cook the gnocchi in plenty of boiling salted water. If the sauce seems too dry at this point, add a splash of the gnocchi cooking water to loosen it up. Drain the gnocchi and add them directly to the pan with the zucchini and lemon butter sauce. Toss to coat the pasta evenly.
5. Remove from heat and stir in the freshly grated cheese, half juice of the lemon, a drizzle of extra virgin olive oil and the remaining basil. Stir well and cover again, let the pasta rest in the pan for 3 minutes before serving. 
6. When it comes to serving, garnish each plate with extra fresh basil leaves and if you wish extra grated cheese on top! Enjoy!​

Watch the recipe video

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