Gnocchi with basil and lemon

Vegetarian gnocchi with courgette, lemon and fresh basil

I used fresh gnocchi imported from Italy and very fortunately available from the dairy cabinet in my local supermarket. It only needs a 2 minute simmer or about 3 minutes pan-frying. It is very tender. Alternatively, use vacuum-packed gnocchi and boil according to the packet instructions.

Ingredients

1 tablespoon	extra virgin olive oil
1 medium	courgette, thinly sliced
50g	butter, chopped
1/2 cup	fresh basil leaves
2 tablespoons	lemon juice
120g	baby spinach leaves
6	cherry tomatoes, halved
400g	fresh potato gnocchi
Shredded parmesan	to serve

Directions

1. Heat the oil in a large frying pan over medium heat. Add the courgette and cook, stirring occasionally, for 3 minutes or until just tender and golden. Place aside.
2. Melt the butter in the pan. Add the basil leaves and cook until they are just crisp. Stir in the lemon juice, spinach and tomatoes. Add the gnocchi and cook, stirring, for 2-3 minutes. Return the vegetables to the pan. Cover and warm through. Serve topped with parmesan.