Gnocchi with Zucchini and Fresh Tomatoes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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.).
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