Gnocchi with Brown Butter, Pecans, & Basil

2 16-oz. packages potato gnocchi
6 T. unsalted butter
2 cloves garlic, crushed
1/2 c. coarsely chopped pecans
1 t. lemon zest
1 T. fresh lemon juice
1 t. kosher salt
1/4 t. black pepper
3 c. packed torn basil leaves, divided
1 oz. Parmesan cheese, grated (about 1/4 c.)

Cook gnocchi according to package directions.

Meanwhile, melt butter in a large skillet over medium heat. Add garlic and cook, stirring, for 1 minute. Add pecans and cook, stirring often, until nuts are toasted and butter begins to brown, about 3 minutes. Add gnocchi and cook, tossing, until lightly browned, about 2 minutes.

Stir in lemon zest, lemon juice, salt, pepper, and almost all the basil. Serve topped with remaining basil and cheese.

Serves 4.

Adapted from Real Simple magazine, July 2017, p. 160.