Autumnal gnocchi

Ingredients for 2 servings:

• 500 g gnocchi, from the refrigerated section
• 60 g Gorgonzola
• 30 g walnuts, coarsely chopped
• 1 small zucchini
• 1 shot of stock or white wine, cream or sherry
• 1 tbsp butter
• 1 tbsp olive oil
• 2 small pears

Instructions

Working time approx. 7 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 15 minutes

with pear, Gorgonzola, zucchini and walnuts

Toast the walnuts in a pan without fat and remove. Wash the zucchini and cut them into cubes. Then heat half of the butter and oil in the pan and sear the zucchini cubes. Remove the zucchini or prepare the rest in a separate pan. Heat the remaining oil and butter. Fry the gnocchi over high heat for about 5 minutes until crispy brown (add salt if necessary), turning frequently. Meanwhile, heat the Gorgonzola in a microwave-safe dish, covered, for about 30 seconds at 800 watts, and cut the pears into bite-sized pieces. When the gnocchi have the desired color, turn off the heat and remove the pan from the heat. Stir the melted cheese into the gnocchi and, if desired (if that’s still too spicy for you), deglaze with a splash of wine, cream, or broth (I use white wine or sherry—you can vary the flavor). Add zucchini, walnuts, and pears and mix everything together. Approx. 650 calories per serving.