Gnocchi with Zucchini Cream

Gnocchi with zucchini cream are a delicious and fairly simple dish to prepare. Here’s the recipe:

Ingredients

• 500 g potato gnocchi
• 3 medium zucchinis
• 1 garlic clove
• 100 ml cooking cream (you can also use a plant-based version if you prefer)
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Grated Parmesan to taste (optional)
• Fresh basil for garnish (optional)
• Chopped walnuts for garnish (optional)

Preparation

1. Start by washing the zucchinis and cutting them into slices or cubes.
2. In a large skillet, heat a drizzle of extra virgin olive oil and add the whole garlic clove to flavor the oil.
3. Remove the garlic as soon as it’s golden and add the zucchinis; cook over medium heat until they have softened.
4. Once the zucchinis are cooked, remove any excess cooking water and blend them with an immersion blender or in a blender, adding the cream. If the cream is too thick, you can adjust the consistency with a little water or vegetable broth. Season with salt and pepper.
5. Meanwhile, bring a pot of salted water to a boil and cook the gnocchi. Drain them as soon as they rise to the surface, indicating they are cooked.
6. Pour the gnocchi into the pan with the zucchini cream and stir gently to flavor them and combine well.
7. Serve immediately with a sprinkle of grated Parmesan and, if you like, a garnish of fresh basil and chopped walnuts to add crunch and flavor.

Fun Facts

Gnocchi with zucchini cream is a versatile dish that lends itself to many variations. For a more special touch, you can add goat cheese or gorgonzola to the zucchini cream, which will make the dish even creamier and more flavorful. Alternatively, for a fresh touch, add grated lemon for a citrusy contrast.

Here you have a tasty recipe that combines the Italian tradition of potato gnocchi with the lightness of zucchinis. Enjoy your meal!