Pan Fried Gnocchi with Lemon, Basil & Chilli

Are you a gnocchi fan? I love those peculiar, starchy morsels. They call out for rich and indulgent sauces. I try to save my heavy, creamy sauces for gnocchi. Additionally, I prefer to lavish my bowl of gnocchi with a sky high pile of freshly shaved, quality cheese. I give up all hope of it being a healthy meal and I relish in all that flavour and fat.

Sadly, this recipe isn't creamy but I make up for that with a decent chunk of butter. It's got a bit of zing and bite thanks to the chilli and lemon, which cuts through the richness just enough. It's quick, simple and has a reassuringly short ingredient list. Perfect for a hurried midweek dinner!

Pan Fried Gnocchi with Lemon, Basil & Chilli

Recipe by A Rhubarb Rhapsody
Yield: Serves 4

Ingredients: 

• 500g gnocchi
• 75g butter
• 3 garlic cloves, minced
• 2 chillies (add more if you'd like it spicy), seeds removed and finely diced
• 1/2 lemon, zest removed and juiced
• 1 cup loosely packed basil leaves, finely sliced

• shaved pecorino cheese for serving 

Method:

1. Cook gnocchi in salted, boiling water until al dente. Drain and rinse under cold water. Cover and set aside.
2. In a large frying pan, melt the butter over medium heat. Add the gnocchi and cook until light golden brown, stirring occasionally to ensure they're cooked evenly.
3. Add the garlic and chilli and cook for another minute or two.
4. Add the lemon zest, juice and basil. Stir through and heat for one minute.
5. Season and serve topped with freshly shaved pecorino.