Gnocchi with Summer Vegetables

I'm giving gnocchi another chance, and trying out Cuz from Canada's suggestion.

Panfried in butter, then finished off with some lemon juice at the end, the sauce is a classic French brown butter sauce. The green zucchini and mushrooms should make for a nice light complement.

I'm making this as a side, so have ready 2 small portions of gnocchi for this recipe.

• 1/2 zucchini, diced
• 5 mushrooms, sliced
• 4 tablespoons butter
• 1 tablespoon lemon juice
• Freshly ground black pepper and salt

Cook gnocchi in a large pot of salted water until they float to the surface.

In the meantime, saute zucchini and mushrooms with 2 tablespoons butter in a frying pan until tender. Remove from pan and set aside.

When the gnocchi are cooked, add the remaining 2 tablespoons of butter and saute gnocchi until the butter browns slightly. Add the cooked zucchini and mushrooms and toss well. Add the lemon juice right at the end, along freshly ground black pepper and salt to taste and serve immediately.