Zucchini – Cream Soup with Gnocchi

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Soup
Cuisine European
Servings (Default: 3)

Ingredients

  • 1 onion (s)
  • 500 g zucchini
  • 2 tablespoon margarine
  • 2 tablespoon flour
  • 0.75 liter ¾ vegetable stock
  • 400 g nocchi
  • 100 g cream
  • salt and pepper
  • possibly chives, in rolls
  • possibly mascarpone
Zucchini – Cream Soup with Gnocchi
Zucchini – Cream Soup with Gnocchi

Instructions

  1. Finely dice the onion, wash the zucchini, grate into fine strips and set aside 100 g. Heat the margarine, sauté the onion and zucchini in it. Dust the flour over it, sweat it. Deglaze with the vegetable stock and simmer for about 15 minutes. Heat the gnocchi in salted water.
  2. Puree the soup, stir in the cream, bring to the boil and season with salt and pepper. Put the gnocchi in the soup, place on plates, sprinkle with the remaining zucchini and chives and add a dollop of mascarpone if necessary.

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