Gnocchi with Basil and Pecorino Romano

 

17.6 ounces gnocchi or similar size package

1 Tablespoon butter, unsalted plus an additional tablespoon in reserve

Drizzle of olive oil, approximately 1 teaspoon, plus extra olive oil in reserve

4 Tablespoons, fresh basil cut in ribbons

½ cup Pecorino Romano, cut into matchstick slivers

2 cloves garlic, sliced

1/8 teaspoon lavender salt

¼ teaspoon lavender pepper

Cook gnocchi, according to directions. Meanwhile, on low heat, melt butter in a frying pan. Add sliced garlic to butter. Turn off heat on boiling gnocchi water. Using a slotted spoon, transfer cooked gnocchi to frying pan. Add basil to gnocchi and garlic, sauté until light golden brown. Grind small amounts of lavender salt and pepper on top of gnocchi. Serve in bowls and top with Pecorino Romano.

Serves 2 people.

Notes: The gnocchi soak up the butter and olive oil while cooking to a golden brown without leaving any residual oil in the pan. If the gnocchi stick, please add a bit more butter or olive oil.

To slice basil. Wash and pat dry. Cut leaves from stems. Stack leaves together with the largest leaves on the bottom. Fold and roll the leaves and then slice horizontally across the roll.

Thanks to Wanda for the gift of lavender salt and pepper which I have since replenished.

Visit: A Pinch of Lavender, Palisade, Colorado Nielsen Village