2 350-g-packages potato gnocchi (Longo's Potato Gnocchi are nice) or enough for 4 people 2 tablespoons olive oil 1/3 cup white wine 1 rounded teaspoon (for 1 cup) vegetable bouillon powder 2 zucchinis, chopped (about 2 cups) 2 green onions, chopped (or the equivalent of chopped chives) 1/3 cup Pine Nut Parmesan salt pepper Add the potato gnocchi to a large pot of boiling water. Immediately set your timer for 2 min. As soon as gnocchi float to the surface, test one. They're probably already al dente—ready before the 2 min. are up. In the meantime, bring the olive oil, white wine and vegetable bouillon powder to a boil in another large pot. Simmer and reduce by half. When the gnocchi are al dente, drain them and add them to the reduction. Toss in the zucchini, green onions, Pine Nut Parmesan and salt to taste. Plate and grind pepper on top. Serves 4. ♥ Becki PS This is fabulous with fresh peas to replace the zucchini!