Jono & Jules do food & wine

This is the kind of weeknight dish we love, quick and esay but no compromise on flavour.

Wine Suggestion: Try a fun Italian white like a Pecorino or Falanghina, you won’t go far wrong.

Courgette, butter & basil gnocchi – serves 2

• 1 tbsp olive oil
• 1 courgette, trimmed and cubed (we used 2 small courgettes, a green and a yellow)
• 250g pack of gnocchi from the fridge
• 1 clove of garlic, crushed
• 2 tbsp capers, drained
• a pinch of dried chilli flakes
• ½ lemon, juiced
• 2 tbsp salted butter
• a small bunch of basil, leaves torn, plus a few extra to serve
• pecorino, finely grated, to serve

Heat the oil in a large frying pan over a medium-hight heat, then cook the courgettes until golden and soft.

Meanwhile, bring a large pan of salty water to the boil, add the gnnocchi and cook until it floats to the top. Remove the cooked gnocchi with a slotted spoon as they rise to the surface. Keep a cupful of the cooking water.

While the gnocchi is cooking, add the garlic, capers and chilli flakes to the courgettes and cook for a minute. Add the lemon juice and stir to scrape any bits off the bottom of the pan. Add the butter and sizzle for 30 seconds or until it smells nutty. Add the gnocchi and a splash of the reserved cooking liquid to make a glossy sauce that coats the gnocchi.

Stir in most of the basil, then serve in warm bowls, sprinkled with the pecorino and extra basil leaves.

(Original recipe by Anna Glover in Olive Magazine, August 2021.)