Lasagne in green with vegan pesto and zucchini
by
131 recipes
Potato dumplings with zucchini pesto and crispy salmon
ingredients
servings
2
Gnocchi
400 oz
Courgette
400 oz
Smoked salmon
150 oz
Basil
3 leafs
Dried pine nuts
10 oz
Grated Grana Padano
20 oz
Iodized salt
to taste
Extra virgin olive oil
2 teaspoons
first courses from Italy
Potato dumplings with zucchini pesto and crispy salmon
Potato dumplings with zucchini pesto and crispy salmon
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The pesto used in this recipe is a lighter and faster version of the classic pesto in Genoa, ideal for those who want to lose weight without sacrificing taste and having little time to devote themselves to preparing meals.
preparation
step 1
First washed the private zucchini of the ends and cooked with steam for about 10 minutes (romanesque zucchini are very tender and bake in a hurry)
step 2
In the meantime, cut the smoked salmon on a plate, fry it in a frying pan with a teaspoon of oil for a few minutes until it becomes crispy and set aside
step 3
Once cooked cut the zucchini into small pieces, transfer them to the minipimer glass and passal along with some cooking water, the basil leaves, the grain, a teaspoon of evo oil and pine nuts
sponsor of the author
step 4
Boil a pot of salt water (I used the one to cook the zucchini) and cook the potato gnocchetti until they come to the surface
step 5
Now transfer the cooked dumplings into the frying pan where you sliced the salmon using a frothy
step 6
So flavor for a few seconds, add the zucchini pesto (if necessary lengthened with a little water of baking) and keep it off
step 7
Then finish adding to the potato gnocchetti with zucchini pesto smoked salmon and some whole pineapple (you can do it directly in the dishes)
