Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 500 g nocchi (coolin shelf)
- 1 small zucchini
- 2 tomato (s)
- 1 clove garlic
- 150 g cream cheese
- 150 ml water
- 100 ml cream or milk
- 1 tablespoon olive oil
- salt and pepper
- possibly herbs
Print Recipe
Pin Recipe Instructions
- Bring enough water to the boil in a saucepan for the gnocchi. Wash the vegetables, thinly slice the zucchini, dice the tomato and garlic. When the water boils, add salt, cook the gnocchi and zucchini for 2-3 minutes in the saucepan, then drain.
- Meanwhile, sweat the garlic in olive oil, add the diced tomatoes and then the cream cheese and the liquid. Mix into a creamy sauce. Add the gnocchi and zucchini to the pan. Season to personal taste with salt, pepper and possibly fresh herbs (basil, parsley, etc.).
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below