Summary

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

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Instructions

1. Cut the zucchini and onion into cubes.
2. Cook the gnocchi according to the instructions on the packet, drain and set aside.
3. 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.
4. Arrange the dish on a plate and serve with grated cheese to taste.