Potato gnocchi stuffed with tomato and mozzarella with zucchini and mint velouté

<p>Stir-fry the chopped garlic and chili pepper with some extra-virgin olive oil for a couple of minutes, then add the half-moon sliced zucchini. Add salt and pepper to taste, some water if necessary and let it cook.<br /> Cook the gnocchi in some salty water and meanwhile blend the zucchini together with some mint.<br /> Once the gnocchi are cooked, add them to the sauce, let them season and then arrange them in a plate and garnish with some sliced zucchini and mint leaves.</p> <p>Thanks to <a href="https://www.instagram.com/sandro_24_nutrition/" target="_blank" rel="noopener"><span lang="EN-US"><strong>sandro_24_nutrition</strong></span></a> for the recipe.</p> <p><img class="alignnone size-full wp-image-5633" src="https://www.mammaemma.it/wp-content/uploads/2020/04/ricetta-gnocchi-zucchine.jpg" alt="Potato gnocchi stuffed with tomato and mozzarella with zucchini and mint velouté" width="800" height="533" /></p>