Easy and quick recipe to prepare 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 put them in a preheated pan with a drizzle of oil and the garlic.
Cook over medium heat until soft, add the salmon cut into cubes.
Cook for a few minutes and deglaze with soy sauce.
Cook for about 10 more minutes.
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 serve with a generous sprinkle of black pepper.
Pan
Boiling pot
Store in the refrigerator in an airtight container and consume within 2 days.
Serve hot with a sprinkle of black pepper to taste.
Italy
| Energy (kcal) | 116.2 |
| Carbohydrates (g) | 11.95 |
| of which Sugars (g) | 1.03 |
| Fat (g) | 4.18 |
| of which Saturates (g) | 1.42 |
| Protein (g) | 7.5 |
| Fiber (g) | 1 |
| Sale (g) | 0.33 |
