As of: March 13, 2024, 8:57 a.m
By: Clara Kistner
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If the leaves on the trees outside are slowly turning red, yellow and orange, at least the food on the plate can continue to green up a little.
Many people like to use a simple pesto pasta when they need something quick.
With a little more time invested, you can conjure up a healthier variation on the classic.
Gnocchi consists mainly of potatoes and contains hardly any fat, but plenty of fiber.
Paired with a homemade basil pesto and fresh zucchini, the green vegetable pan should convince every pesto lover.
Why zucchini are so healthy
Zucchini are a part of vegetable cuisine that is particularly rich in vitamins and minerals.
The body can be supplied with calcium, potassium, iron and magnesium through green vegetables, as well as vitamins A, B and C and numerous antioxidants.
Not only does the pesto taste better freshly prepared, but if you have a little more perseverance when cooking, you can even make the gnocchi yourself.
© agefotostock/Imago
Zucchini are similarly low in calories and carbohydrates as cucumbers and thus support the preparation of light dishes.
Whether as the main ingredient in zucchini noodles and zucchini fritters or as an additional component in a casserole, vegetable stir-fry or a classic ratatouille - zucchini is a true all-rounder.
Ingredients for the green gnocchi pan with pesto
For about two servings
1 bunch of basil
3 cloves of garlic
4 tbsp olive oil (plus some oil for frying)
100 g Parmesan (optionally more cheese for garnish)
Sea salt and black pepper
2 zucchini
2 shallots
500 g gnocchi (fresh from the refrigerated shelf)
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This is how quickly you can prepare the gnocchi with zucchini in homemade pesto
First, wash and dry your basil.
Remove the coarse stems and chop the leaves into small pieces.
Peel and chop the garlic cloves too.
Garlic, basil, olive oil and grated Parmesan are pureed in a small bowl and seasoned with a little salt and pepper.
Then cut your washed and halved zucchini into thin slices and dice the peeled shallots.
Put a pot of generously salted water on the boil and add your gnocchi once the water has reached the boiling point.
While the gnocchi is cooking, sauté the shallots in a little vegetable oil in a high pan until translucent.
Now add your zucchini to the pan and let it fry vigorously for about five minutes.
Pour in a little of your gnocchi water to keep the vegetables from burning.
As soon as the gnocchi float to the surface of the water, you can drain them and add them to the pan.
Then stir in the basil pesto and let everything come together over low heat for a few minutes.
Then serve plain or with a little extra Parmesan.
Bon appetit!
Not only does the pesto taste better freshly prepared, but if you have a bit more stamina when cooking, you can even make the gnocchi yourself.