Gnocchi with Butter, Pecans, & Basil

By GratefulSea

Ingredients

• 16-oz. pkg. potato gnocchi
• 6 tablespoons unsalted butter
• 2 cloves garlic, crushed
• 1/2 cup coarsely chopped pecans
• 1 teaspoon lemon zest, plus 1 Tbsp. fresh juice
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 cups packed torn basil leaves, divided
• 1 ounce Parmesan cheese, grated (about 1 cup)

Preparation

Step 1

Cook gnocchi according to package directions.

Meanwhile, melt butter in a large skillet over medium. Add garlic and cook, stirring, for 1 minute. Add pecans and cook, stirring often, until nuts are toasted and butter begins to brown, about 3 minutes. Add gnocchi and cook, tossing, until lightly browned, about 2 minutes.

Stir in lemon zest, lemon juice, salt, pepper, and almost all the basil. Serve topped with remaining basil and cheese.