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Gnocchi with burnt butter, lemon and basil

Miranda Payne
  • 25 minutes
  • Serves 4

INGREDIENTS

100 g

Baby spinach, leaves

150 g

Baby squash

1/2 cup

Basil, fresh leaves

2

Zucchini, medium

1 1/2 tbsp

Lemon juice, fresh

500 g

Potato gnocchi, fresh

1 tbsp

Olive oil, extra virgin

2 tbsp

Pine nuts, toasted

125 g

Butter

1

Parmesan