Potato Gnocchi Primavera

Preheat your nonstick skillet over medium-low heat and give it a light coating of cooking spray. Next, place about 2 tablespoons of Parmesan cheese at a time into the skillet and let it cook until the cheese has melted into a thin, circular shape, starts to bubble, and develops a golden brown edge, approximately 1 minute. Flip the crispy cheese over and cook for another 30 seconds on the other side before transferring it to a plate to cool. Repeat this process three more times to create additional cheese crisps.

Heat 1 teaspoon of olive oil in a skillet over medium heat and add pine nuts, which will cook and stir until they're lightly toasted and fragrant, taking around 3 minutes. Remove the pine nuts from the skillet and set them aside for later use.

Follow the package instructions to cook the gnocchi, then drain them in a colander placed in the sink.

In a large skillet, heat 1 tablespoon of olive oil over high heat and add sliced zucchini. Cook and stir the zucchini just until it's seared, about 2 minutes. Remove the zucchini from the pan and reduce the heat to medium. Add sliced mushrooms and stir until they release their juices but remain firm, taking around 5 minutes. Strain the excess liquid. Return the zucchini to the pan and add diced tomatoes, torn basil leaves, toasted pine nuts, cooked gnocchi, and the remaining 1 tablespoon of olive oil. Cook everything together until heated through.

Finally, divide the cooked gnocchi among four plates and serve each plate topped with a crispy Parmesan cheese crisp.