For this recipe I was inspired by the wonderful book “Secrets of the best chefs” writed by Adam Robert’s, absolutely love this book and recommend it to all foodies! I used a few ingredients that are different from the original recipe, but this is my dish and I can do whatever I want =)
You know, I love the way to cook gnocchi on a frying pan with a splash of a quality extra virgin olive oil. Because they are beautifully golden outside and still incredibly tender inside. Then finish cooking them in the sauce, where they can soak all the flavour from my favourite ingredients. When I eat this dish, I can feel the taste of spring just from my plate! What else could I wish for a perfect dinner?!
You can use store bought, homemade or even frozen gnocchi and still get a perfect dish!
Gnocchi with zucchini, basil and tomatoes
Ingredients:
- small zucchinis - 2, cut into rounds
- extra virgin olive oil -
- kosher salt - to taste
- freshly ground black pepper - to taste
- unsalted butter - 3 tbsp
- ripe heirloom tomatoes - 2 , cored and cut into large dice
- store bought gnocchi - 1 lb
- Fresno chili - 1, minced
- chopped garlic - 1 clove
- fresh basil - 1 cup, packed (reserve some for garnish)
- freshly grated Parmesan - 1/4 cup