Zucchini soup with gnocchi

Name: Zucchini soup with gnocchi
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion; 500 g Courgette; 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 3/4 l Yeast-vegetable broth , (Instant); 1 package (325 g) Gnocchi (from the refrigerator); 7-10 Tbsp Salt; 150 g Fresh cream; 7-10 Tbsp white pepper; 1/2 bunch Chives; 1/2 TEASPOON pink berries

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion
500 g Courgette
2 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
3/4 l Yeast-vegetable broth , (Instant)
1 package (325 g) Gnocchi (from the refrigerator)
7-10 Tbsp Salt
150 g Fresh cream
7-10 Tbsp white pepper
1/2 bunch Chives
1/2 TEASPOON pink berries

Directions

1
Peel and finely chop the onion. Clean and wash the zucchini and slice into thin strips with a vegetable slicer. Heat the fat in a saucepan. Fry the onion until transparent. Fry the zucchini, up to 100 g, in it.
2
Dust with flour and sweat. Deglaze with 1/2 l stock and bring to the boil. Cover and cook over medium heat for about 15 minutes. Heat gnocchi in boiling salted water for 2-3 minutes. Puree zucchini in the stock. Add remaining stock and 100 g crème fraîche and bring to the boil. Season to taste with salt and pepper. Drain the gnocchi and add to the soup. Wash the chives, dab dry and cut into small rolls. Arrange soup on plates.
3
Add remaining stock and 100 g crème fraîche and bring to the boil. Season to taste with salt and pepper. Drain the gnocchi and add to the soup. Wash the chives, dab dry and cut into small rolls. Arrange soup on plates. Add the rest of the crème fraîche as a blob. Sprinkle with chives rolls, remaining zucchini strips and crushed pink berries