Soft gnocchi with a creamy zucchini and basil sauce: this dish smells fresh, tastes rich, and feels like a warm hug in a bowl. The zucchini practically melts into the sauce, while the basil adds a herbaceous note. It all comes together in just a few minutes, without any complicated steps or long wait times. Perfect for a weeknight when you’re in the mood for something light and hearty.
The sauce is made with oat-based plant-based cream instead of regular cream, making the dish completely free of cow's milk. That makes it a great option if you prefer to avoid cow's milk or are having a lactose-free day. The ingredients are easy to find at the supermarket, and the result is surprisingly creamy and light at the same time.
Preparation
Step 1: Cook the gnocchi
Heat the oil in a large skillet and fry the gnocchi over medium heat until they are lightly golden brown and crispy on the outside. Stir frequently so they don't burn.
Step 2: Add the zucchini
Cut the zucchini into small cubes and add them to the pan. Sauté them until they soften and release a little liquid. The gnocchi should remain slightly firmer in the meantime.
Step 3: Sauté the garlic
Crush or finely chop the garlic and sauté it briefly, about 30 seconds, until the aroma is released. Be careful not to let the garlic brown, or it will become bitter.
Step 4: Make the sauce
Pour in the oat-based plant-based cream and add the basil. Stir well and let it simmer gently for 2 minutes until the sauce thickens slightly and everything is well combined.
Step 5: Season to taste and serve
Taste and season with salt and pepper. Serve immediately, optionally with a few extra basil leaves on top for aroma and color.
Nutritional values per person
- 🥦 Vegetables: 80 g
- 🍝 Carbohydrates: 40 g
- 💪 Protein: 9 g
- 🥑 Grease: 10 g
- 🌾 Fiber: 4 g
- 🧂 Salt: 1.0 g
- 🔥 Energy: 460 kcal
Tips & label
Add a handful of spinach for extra color and vegetables.
Serve with extra basil or a squeeze of lemon juice for a fresh taste.
If you're sensitive to milk or butter flavoring, check the ingredients list for gnocchi and plant-based cream.
Store leftovers in the refrigerator for up to two days, and gently reheat them in a pan with a splash of water or vegetable cream.
Use a wooden spoon to stir so that the gnocchi don't break apart and the sauce stays nice and creamy.
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