220 grams of potato gnocchi, 1 clove of garlic, 1/2 courgette, 1 cream, 1 sachet of saffron, extra virgin olive oil, salt, pepper.
Wash the zucchini well, then cut to start, halfway and after the 4 green sides, leaving the center aside. We cut into strips and still in half. In a pan put a little oil and the garlic, let it cool and add the courgettes. Remove the garlic and continue cooking over low heat adding the cream. We open the sachet of saffron and spread it on the other ingredients. Then we pour the gnocchi into the water that we have previously boiled and wait for them to come to the surface. Then pass them directly in the dressing, add some pepper and mix well. If everything is a little dry, add a ladle of gnocchi cooking water and keep it well to make it creamy. Our first course is ready to serve. Enjoy your meal!