Gnocchi with Brown Butter, Pecans and Basil

By Jahel

Ingredients

• 2- 16 oz. pkgs. potato gnocchi
• 6 T unsalted butter
• 2 cloves garlic, crushed
• 1/2 c coarsely chopped pecans
• 1 t lemon zest plus1 T fresh juice
• 1 t Kosher salt
• 1/4 t pepper
• 3 c packed torn basil leaves, divided
• 1/4 c parmesan cheese, grated

Preparation

Step 1

Cook gnocchi according to package directions.
Meanwhile, melt butter in a large skillet over medium heat. Add garlic and cook, stirring for one minute. Add pecans and cook, stirring often, until nuts are toasted and butter begins to brown, about three minutes. Add gnocchi and cook, tossing, until lightly browned, about two minutes.
Stir in lemon zest, lemon juice, salt, pepper, and almost all the basil. Serve topped with remaining basil and cheese.