A delicious nurturing dinner for summer or autumn.
I use around 5-6 of my homegrown zucchini which vary in size but amount to around 800g.
- 800g zucchini
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, roughly chopped
- 500g gnocchi
- 1 cup stock (vegetable or chicken)
- 1 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/2 cup basil leaves, roughly chopped
- 150g cherry tomatoes, halved
- shaved Parmesan for serving
Cut the zucchini in half lengthways and then slice into ribbons.
Heat a large frying pan over medium heat, melt the butter and oil. When it’s foaming, add the zucchini and cook for 20 minutes, stirring at times until the zucchini is caramelised. Add the garlic to the pan after 10 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the gnocchi according to packet instructions.
Drain the cooked gnocchi well and then to the zucchini along with the vegetable stock and Parmesan cheese. Allow to bubble and gently stir as the cheese melts into the stock. Add a little water or extra stock if needed.
Stir in the lemon juice, basil and tomatoes, season to taste with salt and pepper.
Serve in bowls with a little extra shaved Parmesan.