Gnocchi with creamed zucchini and mint

Gnocchi of potatoes

400

gr

Rapanelli

2

Large zucchini

1

1/3 leek

Peppermint leaves

4

Juice of half a lemon

Olive oil, chili pepper

q.b.



Wash the zucchini well and cut them into coarse pieces.
Sauté the thinly sliced leek in a pan with a little oil and add the zucchini, mint, salt, and chili pepper. Let it cook on a low flame, adding water if needed, and once cooked puree everything with an immersion blender.
Add lemon juice and a drizzle of oil.
Fry the gnocchi at potatoes mamma emma for about 3 minutes.
Stir-fry with the cream of zucchini a few moments. Serve with two thinly sliced radishes and season with just oil and salt.