An easy and quick recipe for gluten-free gnocchi with fresh salmon, zucchini and plant-based cheese, flavored with soy sauce and black pepper.
Cut the zucchini into thin strips and place them in a pan already hot with a drizzle of oil and the garlic.
Let them cook over medium heat until soft, then add the salmon cut into cubes.
Cook for a few minutes and deglaze with the soy sauce.
Cook for another 10 minutes or so.
Cook the gnocchi in plenty of boiling salted water.
Add 2/3 tablespoons of plant-based cheese to the sauce and let it melt well.
When the gnocchi are cooked, drain them directly into the pan, mix well and plate with a generous sprinkling of black pepper.
Pan
Pot for boiling
Store in the refrigerator in an airtight container and consume within 2 days.
Serve hot with a sprinkling of black pepper to taste.
Italia
| Energy (kcal) | 107.02 |
| Carbohydrates (g) | 11 |
| of which sugars (g) | 1.06 |
| Fat (g) | 3.81 |
| of which saturates (g) | 1.3 |
| Protein (g) | 6.95 |
| Fibre (g) | 1.04 |
| Salt (g) | 0.3 |
