Zucchini stuffed with gnocchi with courgette and mint pesto
- Serving: For 4 People
Zucchine ripiene di gnocchi al pesto di zucchine e menta.
Zucchini stuffed with baked dumplings.
A vegetarian dish with a delicate flavor, suitable for a summer lunch.
The gnocchi are seasoned with a fresh pesto of courgettes, basil and mint ... presented in a small boat of courgette and then cooked in the oven.
Ingredients
Instructions
Zucchini stuffed with gnocchi with courgette and mint pesto
Ingredients:
1 kg of dumplings
3 courgettes
Fresh basil
Mint leaves
Grated Parmesan cheese
Mozzarella or galbanino
1 clove of garlic
Olive oil
Salt and pepper
Method :
Preheat the oven to 220 degrees.
Boil the gnocchi
Empty the courgettes cut in half and make small boats. Spend the boats in a pan with olive oil and a pinch of salt for 10 minutes.
Prepare the zucchini pesto with the raw pulp of the same, basil, mint, parmesan, garlic clove, salt and pepper.
Season the gnocchi with the freshly made pesto by adding the chopped cheese you have chosen. Then fill the courgettes with the pesto gnocchi and sprinkle with grated Parmesan.
Bake at 220 degrees for about 25 minutes.
Enjoy your meal!
