Fried gnocchi with oven-baked zucchini

Ingredients for 2 servings:

• 400 g gnocchi, fresh
• e.g. olive oil for frying
• 50 g dried tomatoes
• 100 g cream cheese
• 1 garlic clove(s)
• n. B. Water, approx. 100 – 200 ml
• 1 zucchini
• n. B. Herbs, Italian
• e.g. olive oil
• e.g. salt and pepper
• 20 g hard cheese, grated
• 20 g hazelnuts

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simple and vegetarian

Cut the zucchini into 0.5 cm thin slices. Arrange the zucchini slices on a baking sheet lined with baking paper. Season the slices with Italian herbs, olive oil, salt, and pepper and bake at 220°C (top/bottom heat) or 200°C (fan oven) for about 15 minutes, until the zucchini is soft. Peel the garlic clove and add it to the oven for about 5 minutes. In a large pan, roast the hazelnuts without adding any fat over medium heat until they are pleasantly fragrant. Then remove the kernels, let them cool briefly, and roughly chop them. Set the hazelnuts aside. Place the garlic clove in a tall mixing bowl along with the sun-dried tomatoes, cream cheese, and 100–200 ml of water, if desired. Blend everything with a hand blender until smooth and season with salt and pepper. Heat olive oil in a pan and fry the gnocchi for 8-9 minutes, stirring occasionally, until crispy and lightly browned. Add the sauce to the gnocchi, mix well, and simmer for about 2 minutes until the sauce has thickened slightly. Season the gnocchi with salt and pepper to taste. Divide the gnocchi among plates and top with the baked zucchini slices, grated hard cheese, and hazelnuts. Based on 2 servings, one serving has 634 kcal.