Zucchini Gnocchi

Ingredients

• 🧂Saltto taste
  
• 🧄Garlic3 cloves, minced
  
• 🥔Potato400 g, boiled
  
• 🍅Tomato Sauce2 tbsp
  
• 🫙Olive Oil2 tbsp
  
• 🧀Parmesan Cheese60 g
  
• 🌾All-Purpose Flour200 g
  
• 🧅Spring Onions3, sliced
  
• 🍜Noodles250 g
  
• 🥬Zucchini3, sliced
  

Optional extras

• 🌿Fresh Basilhandful, to finish
  

Instructions

1. 1

   Boil the Zucchini in aggressively salted water, stirring early, and set a timer for one minute less than the packet says.

2. 2

   Meanwhile, heat a generous glug of olive oil and crisp Noodles until the edges catch colour.

3. 3

   Add Garlic with a splash of the pasta water so it steams and softens into the pan.

4. 4

   Transfer the drained Zucchini into the pan and toss with real intent — tongs, high heat, thirty seconds of tossing.

5. 5

   Watch the sauce: when it clings rather than pools, it's ready; more pasta water is the fix for anything too tight.

6. 6

   Finish off the heat with cheese tossed through (never piled on top), and serve at once.