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Summer Gnocchi with Basil Brown Butter
30 minutes
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces zucchini, chopped
  • Kernels from 2 ears of corn
  • ½ yellow onion, peeled and chopped
  • 2 cups halved cherry tomatoes
  • 2 garlic cloves, minced
  • Pinch of red pepper flakes
  • 1 package gnocchi
  • ¼ cup salted butter, cubed
  • ½ teaspoon dried basil
  • Parmesan, for serving
Steps
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