Summer Gnocchi with Basil Brown Butter

Ingredients

• 2 tablespoons extra-virgin olive oil
• 8 ounces zucchini, chopped
• Kernels from 2 ears of corn
• 1/2 yellow onion, peeled and chopped
• 2 cups cherry tomatoes, halved
• 2 garlic cloves, minced
• Pinch of red pepper flakes
• 1 package gnocchi
• 1/4 cup salted butter, cubed
• 1/2 teaspoon dried basil
• Parmesan cheese, for serving

Directions

1. Sauté Vegetables:

   • Heat olive oil in a large skillet over medium-high heat. Add zucchini, corn, onion, and a pinch of salt. Sauté for 5-7 minutes until the onion is translucent and the zucchini is crisp-tender.
   • Add cherry tomatoes, garlic, and red pepper flakes. Continue to sauté until vegetables are lightly browned and tender. Season with salt and black pepper to taste.

2. Cook Gnocchi:

   • While the vegetables are cooking, bring a large pot of salted water to a boil. Cook gnocchi according to the package directions. Drain and add to the skillet with the vegetables.

3. Make Brown Butter:

   • In a separate skillet, heat butter and dried basil over low heat (a light-colored skillet works best for seeing the color changes in the butter).
   • Cook until the butter melts, then continues to cook as it foams and spatters. Stir regularly to scrape up the milk solids from the bottom and prevent burning. Cook until the milk solids are golden brown, about 7 minutes.

4. Combine and Serve:

   • Pour the brown butter over the gnocchi and vegetables. Toss to combine thoroughly.
   • Serve immediately, garnished with freshly grated Parmesan cheese.

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Enjoy your flavorful and rich gnocchi dish!