- 1 package frozen cauliflower gnocchi
- Olive oil, as needed
- 1 teaspoon butter
- 1 zucchini, sliced into rounds
- Sea salt, to taste
- Cheddar, or parmesan cheese, freshly grated
Place the cauliflower gnocchi, 2 tablespoons water and a drizzle of oil in a nonstick pan. Cook covered for 2-3 minutes until the water evaporates, then add 2 more tablespoons water and cook again until it is completely evaporated. Uncover the pan, drizzle gnocchi with a little more oil, and cook until golden on both sides. Add butter and swirl around util melted. Remove gnocchi from heat.
Heat oil in a clean pan over medium heat. Add zucchini and cook until golden on each side. Season with salt.
Serve gnocchi and zucchini together with freshly grated cheese on top.