Zucchini Skillet
A zucchini skillet with gnocchi and porcini mushrooms: each serving contains half the daily requirement of vitamin C and iron – a particularly good combination.
Ingredients
- 7 g dried porcini mushrooms
- 600 g zucchini (3 zucchinis)
- 1 onion
- 1 Garlic clove
- 1 Tbsp oil (e.g., sunflower oil)
- Salt
- Pepper
- 300 g gnocchi (refrigerated; ready-made product)
- 1 bunch dill
- 75 g sour cream
Instructions
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1.
Soak the porcini mushrooms in 150 ml hot water for at least 30 minutes.
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2.
Meanwhile, wash the zucchini, pat dry, and cut into pieces.
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3.
Peel and finely dice the onion and garlic.
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4.
Heat the oil in a large non-stick pan, sauté the onion and garlic. Add the zucchini pieces and stir-fry while turning them. Season the zucchini well with salt and pepper.
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5.
Pour the mushrooms with their soaking water into the pan and bring to a boil. Cover and simmer over low heat for about 10 minutes.
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6.
Add the gnocchi to the pan, mix everything well, cover, and cook for another ~4 minutes over low heat, stirring gently occasionally.
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7.
Wash the dill, shake off excess moisture, pluck the stems, roughly chop, and fold into the zucchini skillet. Taste again with salt and pepper. Serve the zucchini skillet with sour cream.
