Gnocchi, Zucchini and Cherry Tomato Pan

Ingredients

• 7 oz Zucchini (1 medium zucchini)
• 5.3 oz Gnocchi (pre-made; refrigerated section)
• Salt
• 4 Cherry Tomatoes
• 4 sprigs Parsley
• 1 tbsp Olive Oil
• Pepper
• 4 fl oz Mediterranean Vegetable Broth
• 0.7 oz Parmesan Cheese (1 piece)

Instructions

1. 1.

   Wash the zucchini, trim it, and slice it thinly using a vegetable peeler.

2. 2.

   Cook the gnocchi according to package instructions for 5–8 minutes in boiling salted water.

3. 3.

   Meanwhile, wash and halve the tomatoes. Wash, dry, pluck the leaves from the parsley, and roughly chop it.

4. 4.

   Heat the oil in a pan and sauté the zucchini over high heat, turning occasionally, for about 2 minutes. Add the tomatoes and sauté for 1 minute. Season with salt and pepper. Mix in the parsley. Pour in the broth and bring to a boil once.

5. 5.

   Drain the gnocchi in a sieve and let it drip.

6. 6.

   Mix the gnocchi with the zucchini vegetables. Season with salt and pepper. Grate Parmesan cheese over it with a vegetable peeler.