Gnocchi with ricotta and zucchini sauce with salad (lettuce, cherry tomatoes, black beans, onion and avocado)
20 Minutes
1 serving
Introduction
Sunday- Lunch
Adapted from:
https://ricette.giallozafferano.it/Gnocchi-con-stracchino-e-spinaci.html

Steps
1. To prepare the sauce, cut the zucchini into small pieces, add the scallion, bouillon powder, oil, salt, pepper and cook for 5-10 until translucent
2. Then to the zucchini add the ricotta and mix until you get a creamy sauce
3. Cook the gnocchi according to packaging instructions, just enough time to see them rise to the surface and they will be ready
4. Drain them with a slotted spoon directly into the sauce you prepared
5. Add some olive oil and parmesan cheese on top
How to make
You can switch out the ingredients for the salad as long as it's kept simple without any heavy dressing
Ingredients
1 cup of italian potato gnocchi or pasta
3.5 ounces of zucchini
1/4 cup of ricotta
Italian extra virgin olive oil
Salt
Peper
1tbsp of scallion
1tsp of bouillon powder
Side salad: (lettuce, cherry tomatoes, black beans, onion and avocado)