Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 lb potato gnocchi
  • 1/2 tsp sea salt
  • 2 cups cherry tomatoes, halved
  • 2 medium zucchini, quartered and sliced into half-moons
  • 3 cloves garlic, thinly sliced
  • 1/4 tsp red pepper flakes
  • 3 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 1/2 cup fresh basil leaves, torn
  • 1/3 cup freshly grated Parmesan cheese

Instructions:

  1. Heat the olive oil in a large non-stick or cast-iron skillet over medium-high heat. Add the gnocchi in a single layer and cook undisturbed for 3-4 minutes until mahogany-colored and crisp. Toss and cook for another 2 minutes, then remove gnocchi from the pan and set aside.
  2. In the same skillet, sauté the zucchini for 3-4 minutes until edges are slightly browned. Stir in the cherry tomatoes and sliced garlic, cooking for another 3-5 minutes until the tomatoes collapse and release their juices.
  3. Lower the heat to medium and return the crispy gnocchi to the pan. Add the butter, lemon juice, and red pepper flakes, stirring constantly for 1-2 minutes until the sauce is glossy. Turn off the heat and fold in the torn basil and Parmesan cheese until melted.