Name: Courgette, brown butter and basil gnocchi
Total time: 20 min
Yield: Serves 2
Ingredients: 1 tbsp olive oil; 1 courgette trimmed and cut into cubes; 250g gnocchi; 1 clove garlic crushed; 2 tbsp capers drained; a pinch (optional) dried chilli flakes; ½ lemon juiced; 2 tbsp salted butter; a small bunch basil leaves torn; finely grated salted ricotta or pecorino to serve

Two bowls of gnocchi on a table garnished with basil and grated cheese

1 tbsp olive oil
1 courgette
trimmed and cut into cubes
250g gnocchi
1 clove garlic
crushed
2 tbsp capers
drained
a pinch (optional) dried chilli flakes
½ lemon
juiced
2 tbsp salted butter
a small bunch basil
leaves torn
finely grated salted ricotta or pecorino
to serve

Method

step 1
Heat the oil in a wide frying pan over a medium-high heat and fry the courgette until golden and soft. Meanwhile, cook the gnocchi in a pan of boiling salted water for 2-3 minutes or until they start to float to the surface. Drain, reserving about 150ml of the cooking water.
step 2
While the gnocchi is cooking, add the garlic, capers and chilli flakes (if using) to the courgettes and sizzle for 1 minute until starting to crisp. Add the lemon juice and stir, scraping any bits off the bottom of the pan. Add the butter and sizzle for 30 seconds until it smells nutty. Toss in the cooked gnocchi and enough of the reserved cooking water to create a glossy sauce that coats the gnocchi. Stir in most of the basil and leave to wilt for a few seconds, then divide between warmed bowls. Serve topped with the remaining basil and a fine grating of cheese.