Brown Butter Gnocchi with Zucchini and Cherry Tomatoes

Hello! As most of you might know, I've been away for the last two weeks visiting my parents in Rome. I had a really lovely time and especially enjoyed the fact that the boyfriend (Sam), the lovely flatmate (Laure) and the lovely friend (Anna) were all able to visit as well! Of course, the real highlight is always getting to spend time with the most loving and sweet little mini dachshund. Little Izzy is just the greatest and I'm definitely missing her now that I'm home!

Ingredients

Zucchini ribbons, chopped onion and garlic 

Boiling gnocchi, ready to come out! 

Anyway, on to the food! I have a confession to make... while on holiday, I get very very lazy when it comes to food. Meals are more likely to be made up of bread, cold cuts, cheese and salad than to be something needs actual effort to create. This is particularly true in Italy because, let's be honest, their "cold cuts" are really a cut above the rest (ha). That said, I did take the time to test out this recipe that I found after searching online for "healthy gnocchi dinner" or something like that. This isn't actually that healthy I'm afraid since butter is one of the main ingredients but it's definitely tasty and surprisingly light - perfect for spring or summer! The courgettes are perfect in this and the cherry tomatoes really help to bring that brightness into the dish. I used mini gnocchi because they were too cute to pass up and so I went with 100g per person. That said, when I made this for Anna, Laure, my parents and their friends (7 of us total)... 1000g of gnocchi meant we had TONS of leftovers which made a perfect lunch the next few days.

Zucchini, garlic and onion in the brown butter 

All the ingredients in the pan

Finished product! Delicious!

Recipe via www.eatingwell.com

Prep Time: 5 min

Cook Time: 15 min

Serves: 1

Ingredients: 

2 tbsp butter

1/2 a small onion, chopped

2 cloves of garlic, finely chopped

1 large zucchini, stripped

5 cherry tomatoes, halved 

100g gnocchi

30g parmesan cheese, grated 

Method: 

Chop the garlic and onion and set aside while you use a vegetable peeler to cut the zucchini into ribbons. When ready, melt the butter in a pan and let it simmer until it starts to brown over a medium-high heat. Toss in the onion and garlic and let simmer until fragrant before adding the zucchini to soften. Meanwhile, boil water in a pot and add the gnocchi when it has reached a rolling boil. The gnocchi are ready when they float to the top of the pot. While waiting for the gnocchi, add the cherry tomatoes to the pan, cut side down and saute until they start to break down. Finally, add the gnocchi to the other ingredients along with the parmesan cheese and enjoy!