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Begin by slicing the zucchini into rounds.
Zest and juice the lemon.
In a medium heat pan, melt the unsalted butter.
Once the butter is melted, add the sliced zucchini to the pan.
Season the zucchini with a pinch of fine sea salt and freshly ground black pepper.
Cook the zucchini on medium heat until they become tender, stirring occasionally.
Add the lemon zest and fresh basil to the zucchini, gently tearing the basil leaves before adding.
Cover the pan and let the zucchini cook slowly while you prepare the gnocchi.
In a separate pot, bring water to a boil and add the gnocchi.
Once the gnocchi float to the surface, they are ready to be drained.
Add a ladle of the gnocchi cooking water to the zucchini mixture.
Turn off the heat and mix in the lemon juice, Grana Padano cheese, and a few more basil leaves.
Finish the dish with a drizzle of extra virgin olive oil before serving.