FRIJE

Instructions

• 1.   Zucchini and mint cream sauce
  In a sauté pan, heat a drizzle of olive oil over medium-high heat.
  Slice the zucchini into thin rounds (about 1 cm thick).
  Sauté the zucchini for about 10 minutes. Season with salt and pepper.
  Press or mince the garlic and add it to the sauté pan with the zucchini in the last two minutes of cooking.
  Once the zucchini is cooked, transfer it to a blender.
  Remove the mint leaves from the stems.
  Add the fresh cheese and mint to the blender and blend until smooth. Season with salt and pepper.
  Tip: You can add water to make the sauce thinner.
• 2.   Gnocchi
  In the same sauté pan as the zucchini, heat a drizzle of olive oil over medium-high heat.
  Cut the yellow onion in half, peel it, and slice it thinly.
  Sauté the onion and gnocchi for about 3 minutes.
  After 3 minutes of cooking, add the spinach (with the stems) to the sauté pan and cook for about 5 minutes until everything is cooked. Stir regularly, season with salt and pepper.
• 3.   Cut the burrata into pieces (about 1 cm thick).
  Mix the gnocchi with the creamy zucchini and mint sauce.
• 4.   Serve your gnocchi with the creamy zucchini and mint sauce, topped with burrata, without delay.

Nutritional information *