Creamy Ricotta Lemon Gnocchi with Zucchini

1. Boil gnocchi until it floats to the top (about 2-3 minutes), and save pasta water when draining.
2. Heat olive oil in a large pan over medium heat, then add sliced zucchini and cook for 3-4 minutes until edges are golden.
3. Add minced garlic, red pepper flakes, salt and pepper and cook for 1 minute more.
4. In a separate bowl whisk together ricotta, heavy cream, lemon and salt and pepper until smooth.
5. In the zucchini pan, add gnocchi and ricotta mixture, gently mixing until everything is coated.
6. Add pasta water, tossing until the sauce reaches a silky, creamy consistent.
7. Garnish with fresh basil leaves and parmesan, serve immediately.