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

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

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

INGREDIENTS
  1. 500g fresh potato gnocchi
  2. 1 tablespoon extra virgin olive oil
  3. 2 medium zucchini, thinly sliced
  4. 150g baby squash, thinly sliced
  5. 125g butter, chopped
  6. 1 ⁄2 cup fresh basil leaves
  7. 1 1 ⁄2 tablespoon fresh lemon juice
  8. 100g baby spinach leaves
  9. 2 tablespoons pine nuts, toasted
  10. 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.