Gnocchetti in Zucchini Cream

2 tablespoons of extra-virgin olive oil
1 garlic clove, smashed
3 young zucchini, thickly sliced
Salt to taste
Freshly ground black pepper to taste
1/2 cup of vegetable broth
12 1/2 ounces of gnocchetti
3 or 4 basil leaves
7 or 8 cherry tomatoes, quartered
1 tablespoon of pine nuts, minced

Heat the oil and the garlic in a large saucepan. Add and sauté the zucchini.

Season with the salt and the pepper.

As soon as the zucchini start to brown, add the broth and cook, covered, until tender.

Meanwhile, boil the gnocchetti until al dente, drain and cool under cold running water.

Let the zucchini cool, remove the garlic and puree with the basil leaves in a food processor.

Mix the gnocchetti with the pureed zucchini, the tomatoes, and the pine nuts.

Serve.