Gnocchi with zucchini in creamy red pesto sauce

Ingredients for 2 servings:

• 500 g gnocchi
• 400 g zucchini
• 1 m.-sized onion(s)
• 2 tbsp olive oil
• 5 tsp Pesto alla Calabrese, Rosso or similar to taste
• 200 ml Cremefine, 7%
• 2 tbsp herb mix, e.g. Herbes de Provence
• salt and pepper
• possibly cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simple, quick, vegetarian

Dice the zucchini and onion. Cook the gnocchi according to the package instructions, drain, and set aside. Heat oil in a pan. Fry the onion until translucent, add the zucchini cubes, and fry for 5 minutes. Season the vegetables with salt, pepper, and herbs. Add the pesto to the pan with the vegetables and fry until lightly browned. After a few minutes, stir in the Cremefine and simmer over medium heat for about 6-7 minutes, until the sauce has a creamy consistency. Season again if desired. Finally, add the cooked gnocchi to the pan, mix with the other ingredients, and let stand for 1-2 minutes. Arrange the dish on a plate and serve with grated cheese, if desired.