Ingredients: |
Ingredients: 4 tablespoons plus 1/4 cup extra virgin olive oil
1 cup Panko breadcrumbs
2 cloves garlic, finely chopped or grated
1/2 cup freshly grated parmesan cheese
1/2 cup fresh basil, finely chopped
1 pound cauliflower or potato gnocchi, homemade or store-bought
2 medium shallots, thinly sliced
2 zucchini or yellow summer squash, thinly sliced
kosher salt and black pepper
2 tablespoons salted butter
2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
1 tablespoon lemon zest and 1 tablespoon juice
1 pinch crushed red pepper flakes
8 ounces goat cheese or feta cheese
fresh basil, dill, and or chives, for serving
|
Directions: |
Directions:Heat a large skillet over medium heat. Add 2 Tbsp. olive oil, garlic, breadcrumbs, and basil. Cook, stirring occasionally, until the breadcrumbs are toasted, about 3
minutes. Add the cheese and cook another 2 minutes, until fried. Remove breadcrumbs from the skillet. Season with salt and pepper and set aside.
Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Drain.
Place the skillet back over medium heat. Add the remaining 1/4 cup olive oil and the shallots. Cook until shallots begin to caramelize, about 5 minutes. Add zucchini and season with salt and pepper. Cook, stirring occasionally until zucchini has caramelized and is golden brown, 5-8 minutes. Add butter, thyme, lemon zest, and red pepper flakes. Cook until the butter begins to brown, 3-4 minutes. Drop the gnocchi into the sauce, gently tossing to combine. Remove from the heat.
To make the goat cheese, combine the goat cheese, 2 tablespoons olive oil, and the lemon juice in a food processor and pulse until smooth and creamy. This can be kept in the fridge for up to 3 days.
5. Spread the goat cheese into the bottom of individual serving bowls. Spoon the gnocchi and sauce over the cheese. Top with breadcrumbs and herbs. Scoop the gnocchi up with the goat cheese and the sauce. |
This recipe for Cauliflower Gnocchi with Crispy Zucchini and Whipped Goat Cheese is from