- 500 gr (17 ounces) of gnocchetti
(step by step instructions here: http://goo.gl/ltA3aw)
- 100 gr (4 ounces) of Erbette (you can substitute them with Spinach or BokChoy)
(learn about "erbette" here: http://goo.gl/1O0Uwy)
- 2 cups of vegetable broth
- 3 zucchini squash
- 2 cloves of garlic
- thyme, Italian oregano
- extra virgin olive oil
- sea salt
- Wash the zucchini squash and dice them.
- Add 300 ml / 1 cup of broth, 2 spoons of EVOO, the chopped garlic, and the diced quash to a pan. Bring to a boil and then reduce the flame to low
- Stir to ensure homogeneous cooking.
- When the zucchini starts getting softer at the edges (but the core is still hard) add the finely chopped erbette.
- Continue to stir gently the zucchini and add more brooth when needed. Add the thyme, the oregano, and one small pinch of salt.
- Bring water in a pot to a boil and add the gnocchi after it boils.
- Gnocchi cook really fast (a minute or two). They are cooked when they start floating. If you timed it right they should start floating exactly when the zucchini are tender. When they are already floating, add the salt to the water, stir a couple of times.
- Strain the gnocchi and add them to the pan with the zucchini. Reduce the heat to simmer, add some EVOO, and some more thyme and oregano. I also add an extra garlic clove (chopped with a garlic press) at this point. Stir fry for a minute.
- Serve warm.
- I usually do not add cheese to this dish to avoid covering the gentle flavor of the greens. If you do I recommend to use mild Parmesan, and I would add it at the very end while the gnocchi are still on the pan.