Gnocchi with Zucchini in Creamy Red Pesto Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g nocchi
- 400 g zucchini
- 1 medium onion (s)
- 2 tablespoon olive oil
- 5 teaspoons pesto alla Calabrese, Rosso or similar. to taste
- 200 ml Cremefine, 7%
- 2 tablespoon herbal mixture, e.g., Herbs Provence
- salt and pepper
- possibly cheese, grated
Print Recipe
Pin Recipe Instructions
- Cut the zucchini and onion into cubes.
- Cook the gnocchi according to the instructions on the packet, drain and set aside.
- Heat oil in a pan. Fry the onion until translucent, add the zucchini cubes and fry for 5 minutes. Season the vegetables with salt, pepper and herbs. Add the pesto to the pan with the vegetables and roast with them. After a few minutes stir in the Cremefine and let everything simmer over a medium heat for about 6 - 7 minutes until the sauce has a creamy consistency. Season everything again if necessary. Finally, put the cooked gnocchi in the pan, mix with the other ingredients and let it steep for 1 - 2 minutes.
- Arrange the dish on a plate and serve with grated cheese to taste.
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