Method
Cook the gnocchi in salt water. Fry almond leaves in a frying pan without oil.
Put the quark, 2 tbsp of almond oil, the chopped parsley, lemon juice, salt and pepper together and stir a herb curd.
Slice the zucchini with the potato peeler into fine strips. Fry in the pan with the capers and garlic strips in 2 tbsp of almond oil.
Drain the gnocchi and pan with the tofu and sage leaves in 2 tbsp of almond oil. Short Tan. Serve the gnocchi with zucchini strips, herb curd and almond flakes.
