Vegetable gnocchi pan

Ingredients for 2 servings:

• 500 g gnocchi (refrigerated section)
• some oil for frying
• ½ stalk(s) leek, finely chopped
• 150 g mushrooms, sliced
• 1 small zucchini
• 1 clove(s) garlic, finely chopped
• 250 ml whipped cream
• 50g Gorgonzola
• 2 tomatoes
• salt and pepper
• 1 tbsp basil, finely chopped
• some grated Parmesan cheese for sprinkling

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the gnocchi in salted water according to the package instructions. Then place them in a colander and drain. Sauté the finely chopped leek in a little oil in a pan. Halve or quarter the zucchini lengthwise and slice. Add them to the pan with the leek, mushrooms, and garlic, and sauté covered for about 5 minutes. Then add the heavy cream and bring to a boil. Stir in the Gorgonzola and let it melt. Carefully season with salt and pepper. Quarter the tomatoes, remove the seeds, and finely dice them. Finally, mix in the chopped basil. Arrange on plates, sprinkle with Parmesan cheese, and serve. Homemade gnocchi can, of course, also be used for this dish.