Vegetable Gnocchi Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g nocchi (coolin shelf)
- some oil, for frying
- 0.5 ½ leek, finely chopped
- 150 g mushrooms, sliced
- 1 small zucchini
- 1 clove garlic, finely chopped
- 250 ml whipped cream
- 50 g Goronzola
- 2 tomato (s)
- salt and pepper
- 1 tablespoon basil, finely chopped
- some parmesan, grated, for sprinkling
Print Recipe
Pin Recipe Instructions
- Cook the gnocchi in salted water according to the instructions on the packet. Then put in a sieve and drain.
- Sauté the finely chopped leek in a little oil in a pan. Halve or quarter the zucchini lengthways and cut into slices. Add the mushrooms and garlic to the leek in the pan and cover and let simmer for about 5 minutes.
- Then pour in the whipped cream and bring to the boil. Stir in the Gorgonzola and let it melt in it. Season carefully with salt and pepper.
- Quarter, core and dice the tomatoes. Finally mix in together with the chopped basil.
- Arrange on plates, sprinkle with parmesan and serve.
- Homemade gnocchi can of course also be used for this dish.
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