Gnocchi with Fried Zucchini

This is a variation on a popular Northern Italian dish.

Ingredients

• 500g potato gnocchi - fresh, dried or frozen
• Pasta sauce - can be from supermarket or homemade:
• 1 can tomatoes
• 1/2 onion chipped finely
• 1/4 onion cut into rings
• 2 cloves garlic crushed or chopped finely
• 2 tbls of fresh cream
• Mixed herbs
• Parmesan cheese -freshly grated
• 2-4 zucchini sliced about 5mm thick
• Sprig of fresh parsley

Method

1. Make the sauce by lightly frying the onions and garlic, then adding the canned tomatoes and mixed herbs with a tablespoon of sugar, salt & pepper to taste and then simmer for at least 30 minutes to reduce it. When almost ready add the cream.
2. Add half of the gnocchi to a pot of boiling water and cook until the gnocchi rise to the surface - with dried gnocchi you'll need to cook longer until they are fairly soft.
3. Scoop out the gnocchi and place in a serving dish - try to avoid adding any water
4. spread some of the sauce and grated Parmesan cheese over the gnocchi.
5. Repeat for the remaining gnocchi, sauce and cheese.
6. Sprinkle parsley on top

Method Fried Zucchini

1. Fry the zucchini and onions in a large flat frying pan. If possible they should just cover the bottom of the pan and when half cooked flip the slices over.
2. Garnish with mixed herbs, salt & pepper to taste

Method Zucchini Spaghetti

An alternative method is to make 'zucchini spaghetti'

1. Fry the onions in a little oil in a large flat frying pan
2. Julienne the zucchini and add to the onions in the frying pan. 
3. Gently stir-fry the zucchini adding the  mixed herbs, salt & pepper to taste

Accompaniments

1. Serve with grated Parmesan cheese and fresh crusty bread.

Serve: 4