The inspiration comes from a book that I brought with me from the Amalfi Coast.
Originally the recipe calls for pasta, but I made gnocchi instead and since then it is how I make this dish for us at home.
Heat up a few tablespoons of olive oil in a pan (large enough to fit the gnocchi) and add the onion.
Fry for a few minutes until it turns translucent. Add the sliced courgettes into the pan, give it a stir and fry until they turn slightly soft and start getting a light golden colour. Season with salt.
In the meantime bring a large pot of salted water to the boil and cook the gnocchi until they reach the surface.
Strain the gnocchi and add them to the pan with courgettes. Give it a stir and cook all together for a few minutes. Turn the heat off and stir in first torn by hand basil leaves and then the crème fraîche. Season to taste with some more salt if needed and a small amount of freshly ground black pepper.
Serve immediately decorating with some grated cheese on top.