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Pan-fried gnocchi with zucchini and tomatoes in cream sauce

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Ingredients for 4 servings:

  • 2 small zucchini
  • 300 g cherry tomatoes
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 600 g gnocchi with peppers and cream cheese for the pan, e.g. from Hilcona
  • 1 cup whipped cream
  • Salt and pepper, mixed, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

quick and easy

Clean, rinse, and slice the zucchini. Clean, rinse, and halve the tomatoes. Peel and finely dice the garlic cloves. Heat the olive oil in a large, nonstick pan and fry the gnocchi along with the zucchini strips, halved tomatoes, and diced garlic for about 5 minutes, stirring occasionally. Then stir in the heavy cream and season with salt and a few grinds of freshly ground pepper. Serve with fresh ciabatta.

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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.

Pan-fried gnocchi with zucchini and tomatoes in cream sauce

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