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🍽️ Pan with Zucchini, Mushrooms, and Gnocchi

350 kcal · 30 min · 4 servings

Ingredients

• 7 g dried porcini mushrooms
• 600 g zucchini (3 zucchini)
• 1 onion
• 1 clove garlic
• 1 tbsp oil (e.g. sunflower oil)
• salt
• pepper
• 300 g gnocchi (refrigerated section; ready-made product)
• 1 bunch dill
• 75 g sour cream

Instructions

1. 1. Place the porcini mushrooms in a bowl.
2. 2. Pour 150 milliliters of hot water over them.
3. 3. Let the mushrooms soak in the water for at least 30 minutes.
4. 4. Rinse the zucchini under running water.
5. 5. Dry the zucchini with a kitchen towel.
6. 6. Cut the zucchini into bite-sized pieces.
7. 7. Peel the onion and the garlic.
8. 8. Finely dice the onion.
9. 9. Finely dice the garlic.
10. 10. Heat oil in a large non-stick pan.
11. 11. Fry the onion and garlic in the hot oil.
12. 12. Add the zucchini pieces to the pan.
13. 13. Fry the zucchini, turning it occasionally.
14. 14. Season the zucchini generously with salt.
15. 15. Season the zucchini generously with pepper.
16. 16. Pour the mushrooms along with the soaking water into the pan.
17. 17. Bring the mixture to a boil in the pan.
18. 18. Cover the pan with a lid.
19. 19. Simmer the zucchini over low heat for about 10 minutes.
20. 20. Add the gnocchi to the pan.
21. 21. Mix everything well together.
22. 22. Cover the pan again.
23. 23. Cook the gnocchi over low heat for about 4 minutes.
24. 24. Stir the pan gently from time to time.
25. 25. Rinse the dill under running water.
26. 26. Shake the dill dry.
27. 27. Pluck the dill leaves from the stems.
28. 28. Chop the dill roughly.
29. 29. Fold the dill into the zucchini pan.
30. 30. Season the pan with salt again.
31. 31. Season the pan with pepper again.
32. 32. Serve the zucchini pan with sour cream.

Nutrition per serving

• kcal: 350
• Protein: 12 g · Fett/Fat: 15 g · Carbs: 39 g