Summer is over, so why not use those amazing left over zucchini and make our amazing Nerano dish. We all know the classic with spaghetti, but using these pillowy balls of potato make this dish extra special.
- 2 clove garlic finely chopped
- Extra virgin olive oil
- 5 small zucchini, sliced into very thin rounds
- Salt and pepper
- 11 ounces/400g gnocchi
- 3 oz/80g grated Provolone or Parmesan
- 1 handful fresh basil leaves
Put a large pot of salted water on to boil for the gnocchi.
In a wide skillet over medium-high heat, add the zucchini and cook until tender around 4 or 5 minutes. Add the garlic and cook until golden. Take off the heat.
Season with salt and pepper and add the torn basil.
Cook the gnocchi until they start to float to the top, that’s when you know they are ready. Add the gnocchi to the pan with the zucchini and mix well. Add the cheese and some of the pasta water and toss together to make a silky smooth sauce.