Gnocchi with courgettes and basil

July 15, 2019

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.

Serves 4-6:

  • one portion of gnocchi (find the recipe here)
  • 4-6 medium courgettes, sliced into disks (not too thin)
  • 1 small onion, thinly sliced
  • 4-6 tablespoons of crème fraîche
  • olive oil for frying
  • 8-10 basil leaves
  • salt
  • black pepper
  • some grated parmesan (or other cheese of your choice) to finish the dish

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.


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