Gnocchi with Balsamic-Marinated Zucchini and Poached Egg

Bring large pot of salted water to boil and cook gnocchi according to package directions. Meanwhile, combine sliced zucchini, balsamic vinaigrette, and 1/2 teaspoon salt in medium bowl. Cover and refrigerate until ready to cook.

About 2 minutes before gnocchi are finished boiling, melt butter in cast iron skillet over medium heat. Once cooked, remove gnocchi from boiling water with slotted spoon and add to skillet along with minced garlic and salt, to taste. Sauté gnocchi until golden on all sides, about 5 to 6 minutes. Remove from skillet, and add 1 tablespoon butter.

Meanwhile, over medium heat, bring medium pot of water, 1 teaspoon kosher salt, and white vinegar to simmer. Working one at a time, crack each egg into small bowl. Using large spoon, stir simmering water until whirlpool starts to spin. Carefully drop each egg in center of whirlpool. Turn off heat, cover pot, and cook for 5 minutes. Remove with slotted spoon and drain on paper towel. Repeat with remaining eggs.

While eggs poach, add zucchini to skillet with melted butter and sauté until softened and beginning to brown, about 5 minutes. Add in gnocchi until warmed through, stirring to coat. Turn off heat and keep warm in skillet until ready to serve.

When eggs are finished poaching, transfer gnocchi and zucchini into serving bowls and top with poached egg, basil, cracked black pepper and grated Parmesan. Serve.