Gnocchi with zucchini and ham

Ingredients for 2 servings:

• 400 g gnocchi from the refrigerated section
• 1 slice(s) cooked ham (asparagus or honey ham, 200 g)
• 1 m.-large zucchini
• 1 tsp thyme, fresh leaves picked from the branch
• 1 bunch of chives
• 1 tbsp rapeseed oil
• 400 ml juice (vegetable juice)
• ½ cup cream
• some salt and pepper
• Cheese, grated

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Bring 2 liters of water to a boil in a pot. Add 1 teaspoon of salt. Meanwhile, dice the ham. Wash the zucchini and dice it like the ham. Wash the chives and cut them into small rolls. Heat the rapeseed oil in a pot. Add a drop of water as soon as it starts to sizzle. Add the zucchini and thyme to the pot and fry for about 5 minutes over medium heat. Now add the chives, diced ham, vegetable juice, and cream. Heat everything gently, but don’t let it boil. Then taste and decide if you need to add a little more salt and pepper. Turn off the heat and put a lid on the pot. Now add the gnocchi to the water. When they float to the surface, they’re done—it goes really quickly. Take a slotted spoon and lift the gnocchi from the pot into a sieve. Immediately afterward, divide them among serving plates and top with the sauce and vegetables. Sprinkle with cheese, and then serve.