Ingredients
125 g freshly grated Parmesan cheese, divided
5 ml olive oil
30 g pine nuts
500 g potato gnocchi
30 ml olive oil, divided
1 zucchini, chopped
12 fresh mushrooms, cleaned and stems trimmed
12 grape tomatoes
10 fresh basil leaves, torn
Directions
Step 1
In a nonstick skillet over medium-low heat, spray with cooking spray. Place about 30 g of Parmesan cheese at a time into the skillet, cooking until it melts into a thin circle, bubbles, and browns at the edges (about 1 minute). Flip the crisp and brown the other side for about 30 seconds. Remove the crisp to a plate to cool. Repeat to make 3 more cheese crisps.
Step 2
Heat 5 ml of olive oil in a skillet over medium heat. Add pine nuts and cook and stir until lightly toasted and fragrant (about 3 minutes). Remove pine nuts from the skillet and set aside.
Step 3
Cook gnocchi according to the package directions and drain them in a colander set in the sink.
Step 4
Pour 15 ml of olive oil in a large skillet over high heat. Add zucchini and cook and stir just until seared (about 2 minutes). Remove zucchini from the pan. Reduce heat to medium, add mushrooms, and stir until they begin to give up their juices but are still firm (about 5 minutes). Drain the juices. Return zucchini to the pan, add tomatoes, torn basil leaves, toasted pine nuts, drained gnocchi, and the remaining 15 ml olive oil. Cook and stir until heated through.
Step 5
To serve, divide gnocchi among four plates and serve each plate topped with a Parmesan cheese crisp.