Two-day gnocchi with smoked salmon and zucchini

Ingredients for 2 servings:

• 1 pack of smoked salmon, approx. 200-250g
• 200 ml cream
• 100 ml milk
• 500 g gnocchi
• 3 zucchini, no longer than 20 cm
• 2 cloves garlic, finely chopped
• ½ bunch basil, cut into strips
• Nutmeg, freshly grated
• e.g. salt and pepper
• possibly sauce thickener
• 2 tbsp olive oil

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 30 minutes

two days because the smoked salmon is best marinated overnight.

The day before: Cut the smoked salmon into thin strips and pour over cream and milk (alternatively, use half milk and half cream for a lower fat content). Place in a tightly sealed container and let it sit in the refrigerator overnight. The salmon will flavor the cream. On the day of preparation: Remove the salmon from the refrigerator; it should come to room temperature. Wash and trim the zucchini and cut into slices approximately 8 mm wide. Brown them vigorously on both sides in a deep pan with olive oil. When lightly browned, add the chopped garlic and fry for a further 2 minutes. Meanwhile, cook the gnocchi in plenty of salted water according to the package instructions. Drain the cream from the salmon and deglaze the zucchini with it. Reduce the heat to low. Thicken with a little sauce thickener, if desired. Season with salt, pepper, and nutmeg. Mix the sauce with the drained, hot gnocchi and finally stir in the smoked salmon and basil. Serve immediately.