Gnocchi with chicken, zucchini and saffron

Ingredients

For 1 serving

• Potato gnocchi200 g
• Chicken breast100 g
• Zucchini120 g
• Saffron1 pinch
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: May – September

Method

1. Put a pan of water on to boil for the gnocchi. Wash and trim the courgettes and cut both them and the chicken breast into cubes of about 1.5 cm.
2. Heat the olive oil in a frying pan over medium-high heat and brown the chicken for 4 minutes, until golden and no longer pink; add the courgettes and a pinch of salt and cook for another 5 minutes, until tender but still firm.
3. When the water boils, salt it and add the potato gnocchi. Meanwhile dissolve the saffron in a small ladle of the cooking water and pour it into the pan.
4. Lift out the gnocchi with a slotted spoon as soon as they float and toss them in the sauce over medium heat for a minute, until bright yellow and coated; finish with a grind of black pepper.