MELT­ING MO­MENT

THE SHIFT­ING SEA­SON CALLS FOR DEEPLY SAT­IS­FY­ING DISHES AND THIS BUT­TERY GNOC­CHI CAN BE ON THE TA­BLE IN LESS THAN HALF AN HOUR

Life & Style Weekend - - FOOD & WINE - RECIPE: MI­RANDA PAYNE PHOTO: JEREMY SI­MONS TASTE.COM.AU

GNOC­CHI WITH BURNT BUT­TER, LE­MON AND BASIL Serves: 4 IN­GRE­DI­ENTS

500g fresh potato gnoc­chi 1 tbsp ex­tra vir­gin olive oil 2 medium zuc­chini, thinly sliced 150g baby squash, thinly sliced 125g but­ter, chopped 1 ⁄2 cup fresh basil leaves 1 1 ⁄2 tbsp fresh le­mon juice 100g baby spinach leaves 2 tbsp pine nuts, toasted Shred­ded parme­san, to serve

METHOD

Cook the gnoc­chi in a large saucepan of salted boil­ing wa­ter fol­low­ing packet di­rec­tions, or un­til gnoc­chi are al dente and float to the sur­face. Drain. Heat the oil in a large fry­ing pan over medium heat. Add zuc­chini and squash and cook, stir­ring oc­ca­sion­ally, for three min­utes or un­til just ten­der and golden. Trans­fer to a plate and cover to keep warm. Add the but­ter to the pan and melt over medium heat for three to five min­utes. Add the basil leaves and cook un­til they are just crisp and the but­ter is light brown and nutty. Stir in the le­mon juice and baby spinach. Add the gnoc­chi and cook, toss­ing, for two min­utes. Re­turn the veg­eta­bles to the pan. Toss to warm through. Di­vide gnoc­chi mix­ture among bowls. Scat­ter with pine nuts and parme­san and sea­son to taste. For more din­ner in­spi­ra­tion go to taste.com.au

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