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🍽️ Quick Gnocchi and Zucchini Skillet

386 kcal · 30 min · 4 servings

Ingredients

• 200 g zucchini (1 zucchini)
• 150 g gnocchi (ready-made product; refrigerated section)
• salt
• 4 cherry tomatoes
• 4 sprigs parsley
• 1 tbsp olive oil
• pepper
• 100 ml Mediterranean vegetable broth
• 20 g parmesan (1 piece)

Instructions

1. 1. Thoroughly wash the zucchini under running water.
2. 2. Remove the tough ends of the zucchini.
3. 3. Slice the zucchini into thin rounds using a vegetable peeler or mandoline.
4. 4. Bring a pot of water to a boil and add some salt.
5. 5. Cook the gnocchi in the salted water for 5 to 8 minutes until tender.
6. 6. Wash the tomatoes under running water.
7. 7. Cut the tomatoes in half.
8. 8. Wash the parsley and shake off excess water.
9. 9. Pluck the parsley leaves from the stems.
10. 10. Roughly chop the parsley leaves.
11. 11. Add oil to a large skillet and heat it.
12. 12. Fry the zucchini slices over high heat for about 2 minutes.
13. 13. Turn the zucchini frequently while frying.
14. 14. Add the halved tomatoes to the zucchini in the skillet.
15. 15. Cook the tomatoes along with the zucchini for 1 minute.
16. 16. Season the mixture with salt and pepper.
17. 17. Fold the chopped parsley into the vegetables.
18. 18. Pour the broth into the skillet.
19. 19. Let the sauce come to a brief boil.
20. 20. Drain the cooked gnocchi in a colander.
21. 21. Let the gnocchi drain well.
22. 22. Add the drained gnocchi to the zucchini mixture in the skillet.
23. 23. Mix everything together thoroughly.
24. 24. Taste the dish and adjust seasoning with salt and pepper if needed.
25. 25. Use a vegetable peeler to shave thin slices of Parmesan cheese.
26. 26. Sprinkle the Parmesan shavings over the finished dish.

Nutrition per serving

• kcal: 386
• Protein: 15 g · Fett/Fat: 19 g · Carbs: 36 g