Vegan Gnocchi di zucca with fried zucchini, eggplants, and Basil pesto

Ingredients

  • One packet of I Pastai Vegan Gnocchi di Zucca 500g
  • One packet of I pastai Vegan Pesto sauce 200g
  • 100g of sliced zucchini
  • 100g of Eggplant cut is small cubes
  • 2 spoon of extra virgin olive oil
  • 2 garlic cloves
  • 4 fresh basil leaves
  • Parmesan

Method

  • 01In a pot bring 5 lt of water to boiling point and add salt.
  • 02In a pan, fry off garlic with oil, then add the diced zucchini, eggplants and cook for 4 to 5 minutes.
  • 03Boil the Gnocchi for the time indicated on the pack.
  • 04When ready, drain the pasta and add it to the cooked vegetables and toss gently.
  • 05Serve and add the sliced basil, shaved parmesan and a drizzle of the vegan pesto. Buon Appetito!