Gnocchi with Zucchini and Herb Cream

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Sauce
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

For herbs I use a mixture of many types, e.g. I recently had herbs from Provence and the frozen mixture 8 herbs. The herbal mixture used for the Hessian green sauce is also very good. If you use dried herbs, you should soak them in olive oil overnight. The amount and choice of herbs ultimately depends on personal taste.
Mix the chopped herbs with the goat cheese to make a herbal cream. Add some milk to make it more liquid and season with salt and pepper.
Dice the zucchini and garlic. Fry both in olive oil with a little salt.
At the same time, prepare the gnocchi according to the package instructions (usually only takes a few minutes). When they`re done, the zucchini should be done too. Take the zucchini out of the pan and keep warm. In the meantime, put the gnocchi in the hot pan and fry a little crispy.
Serve the gnocchi with zucchini and herb cream.

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.