Recipe: Sheet Pan Gnocchi with Brown Butter & Summer Veggies - Marla Meridith

Ingredients

• 1 lb refrigerated or shelf-stable store bought gnocchi
• 3 shallots, thinly sliced
• 4 cloves garlic, chopped
• 1 ½ cups sliced zucchini (1/2 inch slices)
• 10 oz grape or cherry tomatoes cut in half
• 1 cup fresh or frozen corn kernals
• ¼ cup olive oil
• ½ fresh lemon, juiced
• 1 stick salted butter
• salt & pepper to taste
• sliced fresh basil