- 1 small carrot
- 1 teaspoon oil
- 2 teaspoons brown sugar
- 3 tablespoons quick-cooking oats
- 20 ounces fresh or frozen Wild Blueberries
- Salt to taste
- 4 zucchini (about 1 1/4 lb)
- 1 1/4 pounds ready-made potato gnocchi
- 1/4 teaspoon mild paprika
- 2 tablespoons chopped fresh parsley
- materials: wooden skewers
Peel carrot and cut into small cubes. Heat oil and fry carrot pieces for 5 minutes, then add sugar and oats. Stir constantly until oats are lightly browned. Stir in Wild Blueberries (if frozen, include liquid); cook about 3 minutes, until mixture is reduced and creamy. Season with salt.
Wash and trim ends off zucchini. Slice lengthwise into thin slices, then into narrow matchsticks. Steam zucchini over boiling, salted water for 3 to 5 minutes.
Prepare gnocchi in salt water according to package instructions. Drain and thread them on wooden skewers. Sprinkle gnocchi with paprika.
Drain zucchini, divide it between plates and sprinkle with parsley. Serve gnocchi skewers alongside, topped with a small amount of Wild Blueberry sauce. Pass remaining sauce separately. Preparation Time: Approximately 30 minutes. Serves 4.
324 calories, 6g protein, 12g fat, 53g carbohydrates, 390mg sodium, 28mg cholesterol