Gnocchi with Red Pepper-Brown Butter

1 lb. gnocchi, dried or fresh
4 Tbsp. unsalted butter
12 large basil leaves
2 Tbsp. Consorzio Roasted Pepper Oil
2 Tbsp. flat leaf parsley, chopped
Finely grated zest of 1 lemon
1 cup fresh or thawed frozen baby peas, blanched if fresh
1 pint yellow cherry tomatoes, halved lengthwise
Freshly ground black pepper
1/2 cup freshly grated parmesan cheese

1. Bring a large saucepan of salted water to a boil. Add the gnocchi and cover. If the gnocchi are fresh, uncover when water comes to a boil. Cook for 1 minute. If dried, follow package directions.
2. While gnocchi are cooking, melt the butter in a large, deep skillet. Add the basil and parsley.
3. Cook over moderate heat until the basil and parsley are crisp and the butter has turned brown (about 3 minutes).
4. Add the gnocchi, Consorzio Roasted Pepper Oil and lemon zest and toss well.
5. Add the peas, tomatoes and a generous pinch of salt and pepper. Cook, tossing until heated through (about 2 minutes).
6. Add the parmesan cheese and toss to combine. Transfer the gnocchi to bowls and serve.