Gnocchi with Zucchini, Basil & Brown Butter
Can you tell based on some of my previous recipes that I have really been getting my fill of zucchini lately. It's fresh, flavorful, low in calories and a good source of potassium, and vitamins A and C. Convenient store-bought potato gnocchi is tossed with zucchini, onions and garlic that have all been sautéed in browned butter to create this crazy-good gnocchi dish. Not only is it healthy but it can be ready in 20 minutes, making it the perfect weeknight dinner.
I made this dinner last week while Jason was out of town not really knowing how it would turn out. It literally took all the constraint I had in me not to finish off the entire bowl in one sitting. At first I was sad I had no one to share this delicious bowl of goodness with until I realized that meant there was more for me. I should probably feel bad about this but I don't.
This one pot dinner can be enjoyed all year long by substituting other seasonal vegetables to give it a fresh and flavorful taste.
Gnocchi with Zucchini, Basil and Brown Butter
-1-16oz package of pre-made whole wheat gnocchi.
-2 cups chopped zucchini
-2 cloves garlic, chopped
-1/4 cup chopped red onion
-2 tablespoons butter
-sea salt to taste
-1/3 cup chopped fresh basil leaves
-Parmesan cheese (optional)
-Cook the gnocchi according to package directions; Reserve 1/3 cup of pasta water then drain gnocchi and return to pot
- Meanwhile, heat the butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add zucchini, onions and garlic: Add in the reserved pasta water; cook, stirring often, until softened, 5 to 7 minutes. Add gnocchi and toss to coat. - Top with sea salt, chopped fresh basil and parmesan (optional); Serve immediately.