April 29, 2021
Ingredients
- Parmigiana Gnocchi
- 1 zucchini, sliced
- 100 g of cream cheese
- 50 g of chopped walnuts
- Parmesan cheese from La Parmigiana, to taste
- 1 clove of garlic, minced
- 2 tablespoons of extra virgin olive oil from La Parmigiana
- Salt, to taste
- Water, to boil the gnocchi
Preparation
- In a large skillet, heat the olive oil and sauté the garlic until fragrant.
- Add the sliced zucchini and chopped walnuts, cooking until tender.
- Add the cream cheese and mix well until you get a creamy sauce.
- Meanwhile, boil the gnocchi in salted water until they float (about 2–3 minutes).
- Drain the gnocchi and add them to the pan with the sauce. Toss gently to coat them.
- Serve hot and sprinkle with La Parmigiana Parmesan cheese to taste.
