Potato Gnocchis with Crispy Shallot & Zucchini Sauce
Potato Gnocchis with Crispy Shallot & Zucchini Sauce. Homemade potato gnocchi in a shallot and zucchini sauce topped with cheesy basil breadcrumbs on a bed of whipped goat cheese. In honor of my dads birthday we’re making his favorite...gnocchis and a rack of lamb !!! Happy birthday daddy love you !!
Today was filled with so so many good vibes. Today is my dads birthday, and all he wanted for his birthday was to spend the weekend at the new shore house and celebrate with some cocktails and obviously some good food !!
My dad and I started off the day going to the gym for a workout. It was such a warm day out, so it was perfect to get out of the house first thing and feel the warmth. Later my mom and I made dinner and cocktails. We celebrated with a champagne toast and some appetizers. Then we had my dads favorite…gnocchi and rack of lamb.
We had quite a bit of food especially when my mom decided to make three different types of gnocchi. We did a pesto, a blue cheese sauce, and this insanely delicious spring inspired shallot and zucchini sauce.
The sauce smelled so delicious while cooking. Then we plated it on whipped goat cheese and topped it with plenty of fresh basil, lemon zest, and those cheesy and herby breadcrumbs. Lemony delicious goodness with homemade gnocchis. The homemade gnocchis are actually the key to this dish. Everything is just better when it’s homemade, you know?!
Anyway, we had a super nice day. It’s one of those days I’d want to relive even though it wasn’t even my birthday. It was super relaxing and just nice to be together as a family. And I think my dad really enjoyed it too which is really all that matters !!
Ingredients
1/2 cup olive oil; divided
1 cup Panko breadcrumbs
1/2 cup parmesan cheese
1/2 cup chopped basil
1 pound homemade or store-bought potato gnocchi
1 shallot; thinly sliced
1 yellow squash; sliced
1 zucchini; sliced
salt and pepper
2 tablespoons butter
4 ounces goat cheese
1 lemon
fresh basil leaves for serving
Directions
In a large skillet over medium heat, add 2 tablespoons of olive oil, breadcrumbs, and basil. Cook, stirring occasionally until the breadcrumbs are golden brown. About 5 minutes. Add the grated cheese and cook for another 3 minutes. Season with salt and pepper. Transfer to a bowl and set aside.
In the same skillet over medium heat, add a 1/4 cup of olive oil and the shallots. Cook until shallot caramelizes for about 3 - 5 minutes. Add the squash and zucchini. Season with salt and pepper. Cook until squash and zucchini have turned golden brown. Flip over and cook another few minutes until browned on the other side. Add the butter and continue to stir. When the butter begins to brown, remove from heat.
To make the whipped goat cheese, combine the goat cheese, remaining 2 tablespoons of olive oil, and lemon juice to a food processor. Process until smooth and creamy.
Cook the gnocchi in boiling, salted water. When the gnocchi rises to the top, drain. Transfer to the skillet with the zucchini. Sprinkle with lemon zest and breadcrumbs. Serve over top of the whipped goat cheese with fresh basil leaves.
