in Italy

Gnocchi with zucchini vegetables

updated

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Ingredients for 4 servings:

  • 2 large zucchini
  • 1 pack of gnocchi, approx. 500 g
  • 1 cup of cream, approx. 200 g
  • 2 tbsp pesto
  • 2 tbsp pine nuts
  • 3 tomatoes
  • 100 g feta cheese
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian

Dice all the vegetables and bring a pot of water to the boil for the gnocchi. Fry the zucchini and tomatoes in a large pan. Meanwhile, cook the gnocchi according to the package instructions. Then add the gnocchi to the zucchini and tomatoes in the pan. Mix the pesto with the cream and add to the pan. Season with salt and pepper. Crumble in the feta cheese. At the same time, lightly toast the pine nuts in another pan without oil. Then stir the pine nuts into the gnocchi or sprinkle them on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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