Gnocchi skewers on zucchini spaghetti with blueberry sauce
DIFFICULTY
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 1 small carrot
- 1 TEASPOON Oil
- 2 TEASPOONS demerara sugar
- 3 TABLESPOONS tender melted oats flakes
- 1 glass (580 g) wild blueberries from North America
- 7-10 Tbsp Salt
- 4 (approx. 600 g) Courgette
- 600 g G
- 7-10 Tbsp Paprika powder
- 2 TABLESPOONS chopped parsley
- 7-10 Tbsp wooden skewers
Directions
- 1
Peel and clean the carrot and dice it very finely. Heat the oil. Steam the carrots for 5 minutes. Mix in sugar and melting flakes and brown lightly. Add blueberries with liquid and let it boil down for about 3 minutes until slightly creamy.
- 2
Season to taste with a little salt at the end.
- 3
Rinse and clean the zucchini and cut into thin strips. Steam in little salt water for about 3-5 minutes. Cook the gnocchi in salt water according to instructions. Drain gnocchi and put them on skewers. Dust with some paprika powder.
- 4
Drain the zucchini and place on plates. Sprinkle with parsley. Arrange the gnocchi skewers and some blueberry sauce on top. Remaining blueberry sauce extra is enough.
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