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Ingredients (feeds two people VERY well)

Gnocchi photograph.


  1. Follow this step only if you have the zucchini. Preheat the oven to 200°C. Cut your lil' zucchini into slices and slather them liberally in olive oil, salt and pepper. If you are using dried herbs, add them now. Put them all on your baking sheet (laid out with baking paper) and let them get funky for about 15 minutes. If you have fresh herbs, add them after eight of those minutes. Once the 15 minutes are over, get them out of the oven and let them sit somewhere until it's serving time.
  2. Go get a blender or anything else that can massacre solid stuff into a creamy paste. Blend the dried tomatoes, half the garlic and the cooking cream together until it looks and smells absolutely mortifyingly delicious (and has a good, creamy texture). Add some of the oil from the tomatoes (or olive oil if you use loose dried tomatoes).
  3. Brutally chop your onion into little pieces alongside the rest of the garlic, and start frying them over oil in a pan or wok, together with the gnocchi. Make sure the gnocchi get nice and brown.
  4. Season with salt and pepper, and then add the sauce we made in the blender earlier to the wok/pan. Add a teaspoon of vegetable stock powder. If you want, add some more oil now.
  5. Serve the sauced gnocchi with the zucchini and parmesan cheese on top. Enjoy.