Soft gnocchi with a creamy zucchini and pea sauce: this is comfort food that doesn’t feel heavy. The gnocchi develops a slightly crispy edge in the pan, while the zucchini and peas add fresh green hues and a tender bite. It smells of warm garlic and a hint of oil, and it’s ready before your dining companions have even picked up their cutlery.
Since this dish uses oat-based plant-based cream, it stays deliciously creamy without regular cream or cheese. This is handy if you want to avoid cow’s milk or are having a lactose-free day. The ingredients are simple, the preparation is straightforward, and the result feels like a little Italian hug in a bowl.
Preparation
Step 1: Cook the gnocchi
Heat the oil in a large skillet and fry the gnocchi for 6 to 8 minutes over medium heat. Shake the pan occasionally so they brown evenly. They're ready when they're golden brown and slightly crispy.
Step 2: Add the zucchini
Cut the zucchini into half-moons and add them to the pan. Sauté for about 5 minutes until the pieces soften but still have a little bite. Stir frequently so nothing sticks to the pan.
Step 3: Garlic and Aroma
Crush the garlic into the pan and sauté for 30 seconds. As soon as it starts to release its aroma, turn the heat down slightly so the garlic doesn't burn.
Step 4: Make a creamy sauce
Pour in the oat cuisine and stir well. Let it simmer gently for 2 minutes until the sauce thickens slightly and the gnocchi are nicely coated.
Step 5: Peas and Finishing Touches
Stir in the peas and heat for another 2 minutes. Taste and season with salt and pepper. Serve immediately, preferably hot straight from the pan.
Nutritional values per person
- 🥦 Vegetables: 150 g
- 🍝 Carbohydrates: 45 g
- 💪 Protein: 10 g
- 🥑 Grease: 12 g
- 🌾 Fiber: 7 g
- 🧂 Salt: 1.1 g
- 🔥 Energy: 580 kcal
Tips & label
At the end, add a handful of halved cherry tomatoes for extra color and freshness.
Delicious with a green salad or some toasted pine nuts on the side.
If you're sensitive to dairy, check the ingredients list for milk components or butter flavoring in 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 plant-based cream.
Use a large pan so the gnocchi have room to cook and don't stick together.
Nederlands 
English 
Español 
Deutsch 
Français 
Italiano
Your reading tip for now
Blog Cow's Milk
Choosing goat cheese if you're lactose intolerant: a smart choice or something to skip?
Are you unsure about goat cheese if you're lactose intolerant? Here's an explanation of lactose, milk protein, how to read labels, and cow's milk-free alternatives.
Jun
Blog Lactose
Cream and Lactose Intolerance: Is It Okay?
What about crème fraîche, whipped cream, and cooking cream if you're lactose intolerant? Explanation of lactose, labels...
May
Blog Lactose
Constipation and Lactose Intolerance: Recognizing the Symptoms and What Helps
An explanation of constipation and lactose intolerance, other causes of constipation, and a gentle approach to managing it yourself...
May
Cow milk-free recipes Lactose-free recipes Recipes Vegan recipes
Vegetarian curry with cauliflower and chickpeas
Creamy, spicy curry with cauliflower and chickpeas - easy, plant-based and full of flavor.
Jun
Cow milk-free recipes Lactose-free recipes Recipes Vegan recipes
Vegetarische orzo met tomaat en witte bonen
Romige vegetarische orzo met tomaat en witte bonen. Makkelijk, voedzaam en volledig koemelkvrij.
Jul
Blog Cow's Milk
Cow milk-free diet when breastfeeding: here's how to do it smartly
Your baby is breastfed and has symptoms in which cow's milk may be a factor. You want...
Sep