CHEESE STUFFED GNOCCHI WITH COURGETTES IN BLOOM, FRESH TOMATO AND BASIL
Italian Cheese Stuffed Potato Gnocchi
INGREDIENTS
- 1 package of Patarò Italian Cheese Stuffed Gnocchi
- 5 oz of novel zucchini
- 3-4 flowers of zucchini
- 7 oz ripe and firm coppery tomatoes
- 1 oz of flaked almonds
- extra virgin olive oil
- 1 clove of garlic
- fresh basil
- salt
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PREPARATION:
Cut the zucchini into thin slices.
In a pan, heat the oil with the garlic clove, add the zucchini and cook over a high heat for a few minutes.
Add the zucchini flowers cut into strips, add salt and pepper and cook for 1 minute.
Cut the tomatoes into wedges, remove the seeds and dice the pulp. Put them in a bowl, season with salt, extra virgin olive oil and chopped basil.
Toast the almonds.
Boil the gnocchi for 2 minutes in salted water.
Pour into the zucchini, add the seasoned tomatoes and sauté for 1 minute.
Serve the gnocchi sprinkled with toasted almonds.
Suggested Occasions:
Our cheese stuffed gnocchi with courgettes, fresh tomato and basil is a delicious and light meal that will have you going for seconds.
Serves about 2
