Spinach gnocchi with zucchini sauce

ingredients

1 pk larger zucchini 4 cloves garlic 150 g parmesan 50 g butter 2 tbsp oil pk nutmeg 200 ml whipped cream

progress

Green gnocchi are a nice change for the classic white ones. I also make beetroot, pumpkin, or bear garlic in the spring. I’ve also tried the sweet and carby ones. Or polka dots with poppy seeds. Sometimes we just have “plain” as the kids call them with butter, or I make up sauces depending on who’s home. The cabbage and egg ones are very popular, now I’ve tried using up leftover baby zucchini. We really liked it so I’ll take the liberty of coming up with some inspiration for you too. I made the gnocchi simply, I blended the fresh spinach into a smoothie(puree), it was about 2dcl. I poured it into a bowl with an egg, added a cup worth of organic corn flour, a cup worth of semi coarse spelt flour, added salt and mixed it up. If you get a thicker mixture, add lukewarm water and let sit for an hour to let the flour process with the water. They will be easier to digest. Then cook the gnocchi in the normal way, put them in a bowl with a little rapeseed oil (they will stick with the butter) and when the sauce is cooked, mix them together in a pan. The sauce will also taste good with homemade pasta, and as a side dish for rice or potatoes with mash. If you like mushrooms, sauté them with onions and butter to start. Or you can add a little turmeric or saffron for colour. It’s great that you can magic so many variations out of one idea in the kitchen, isn’t it? Each to their own taste.

1.

Wash and grate the courgette on a “carrot” grater. Crush the cleaned garlic cloves. And here we go.

2.

Treat a hot frying pan with oil and put the zucchini with the garlic and a pinch of salt to heat through. Add a little water and let it evaporate while stirring. Just a little to make the zucchini with the skin overheated. Then add the cream, let it boil, stir in the butter and set aside. Stir in the parmesan and nutmeg, add the gnocchi and stir everything together in the pan

3.

In the meantime, if your gnocchi or pasta has gone hungry, leave the fire under the pan and stir it over the heat in the sauce. Serve immediately or they will stick together. Adding a beaten egg to the hot cream could be a nice touch.