Cauliflower Gnocchi with Crispy Zucchini and Whipped Goat Cheese

Instructions

1. 1. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, the garlic, the breadcrumbs, and basil. Cook, stirring occasionally until the breadcrumbs are toasted all over, about 3 minutes. Add the cheese and cook another 2 minutes, until fried. Remove the breadcrumbs from the skillet. Season with salt and pepper. Set the breadcrumbs aside.2. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Drain.3. Place the skillet back over medium heat. Add the remaining 1/4 cup olive oil and the shallots. Cook until the shallots begin to caramelize, about 5 minutes. Add the zucchini and season with salt and pepper. Cook, stirring occasionally until the zucchini has caramelized and is golden brown, 5-8 minutes. Add the butter, the thyme, lemon zest, and red pepper flakes. Cook until the butter begins to brown, 3-4 minutes. Drop the gnocchi into the sauce, gently tossing to combine. Remove from the heat. 4. To make the goat cheese, combine the goat cheese, 2 tablespoons olive oil, and the lemon juice in a food processor and pulse until smooth and creamy. The cheese can be kept in the fridge for up to 3 days. 5. Spread the goat cheese into the bottom of each individual serving bowl. Spoon the gnocchi and sauce over the cheese. Top with breadcrumbs and herbs. Scoop the gnocchi up with the goat cheese and the sauce. EAT and ENJOY.