- 10 min
- 30 min
- Cook the gnocchi in a pot of salted boiling water until gnocchi are al dente and drain.
- Heat olive oil in a large frying pan, add in zucchini and stir until tender and golden. Transfer to a plate and cover to keep warm.
- Add butter to the pan and melt over medium heat. Throw in baby spinach and basil leaves and let them sauté until the butter is light brown.
- Squeeze in half a lemon for citrus flavour.
- Add the gnocchi back in the pan and stir until crispy and buttery.
- Return the zucchini to the pan and stir all the ingredients together until warm.
- In a bowl, drizzle olive oil on the Saputo Cocktail Bocconcini cheese. Stir until lightly coated.
- Assemble the dish - divide gnocchi onto plates, dress them with Saputo Cocktail Bocconcini cheese, sprinkle some toasted pine nuts and finish the dish with some grated Saputo Parmigiano Reggiano cheese.
A recipe developed by our foodie influencer @food.diva
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About this recipe"In my Italian family, gnocchi (pronounced “noh-kee”) are traditionally served with a simple homemade tomato sauce, basil and a dusting of Parmesan cheese, but over the years, I’ve experimented with new unique ways to serve gnocchi and still make Nonna proud. What takes this recipe to the next level? In my opinion, it’s the addition of Saputo’s fresh Cocktail Bocconcini in a lemon basil butter sauce. The delicious light and smooth bite-size cheese is so versatile and pairs perfectly with delicate vegetables and soft, pillowy pasta. Truly a heavenly combination! It’s like taking a bite out of little clouds.
To cut the recipe time in half and keep things simple, I usually recommend using store-bought gnocchi. If you want to add a little extra colour, feel free to toss in some lightly sautéed cherry tomatoes. Lastly, don’t forget a sprinkle of toasted pine nuts for a bit of crunch. Trust me when I say you'll be making this recipe again and again!"