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Gnocchi with Burnt Butter, Lemon and Basil
Ingredients
  • 500g fresh potato gnocchi
  • 1 tbsp extra virgin olive oil
  • 2 medium zucchini, thinly sliced
  • 150g baby squash, thinly sliced
  • 125g butter, chopped
  • 1 ⁄2 cup fresh basil leaves
  • 1 1 ⁄2 tbsp fresh lemon juice
  • 100g baby spinach leaves
  • 2 tbsp pine nuts, toasted
  • Shredded parmesan, to serve
Steps
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