Summary

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

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Instructions

1. Cook the gnocchi in salted water according to the instructions on the packet. Then put in a sieve and drain.
2. 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.
3. 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.
4. Quarter, core and dice the tomatoes. Finally mix in together with the chopped basil.
5. Arrange on plates, sprinkle with parmesan and serve.
6. Homemade gnocchi can of course also be used for this dish.