For the egg gnocchi with zucchini, cut the zucchini into small pieces. Foam butter in a pan, sauté the zucchini briefly, add the gnocchi or spaetzle and sauté briefly.
Beat eggs with salt and pepper and add. Allow to set while stirring. Arrange the egg gnocchi with zucchini on a warmed plate and sprinkle with the chive rolls.
Preparation Tip:
To the egg gnocchi with zucchini fits salad to taste. Quick use of leftovers alternatively with other vegetables, depending on what the refrigerator gives!
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