Potato Gnocchi with courgette and saffron
Ingredients for 2/3 people
- 500g of Potato Gnocchi
- 100g of fresh cream
- 1 small packet of saffron
- 2 fresh courgettes
- 4 tablespoons of Parmigiano Reggiano cheese
- 1 tablespoon of extra-virgin olive oil
- salt and pepper
Cook the finely chopped courgette with salt and pepper and olive oil, add the cream and saffron and continue cooking for around 3 minutes.
Cook the gnocchi, drain and mix with the sauce, then add the Parmigiano, season with salt and pepper to taste and serve immediately.
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