Quick Gnocchi Skillet with Mild Herb Cream Cheese and Tomatoes

During pregnancy, hunger often strikes suddenly, but the energy to cook might be low. This gnocchi skillet is ready in just a few minutes and offers a lovely freshness from the tomatoes. The mild herb cream cheese creates a creamy sauce that is gentle on the stomach and wonderfully satisfying.

Ingredients

For 2 to 3 portions you will need:

• 500 g gnocchi (from the refrigerated section)
• 250 g cherry tomatoes
• 1 small zucchini
• 3 tablespoons mild herb cream cheese (made from pasteurized milk)
• 1 tablespoon olive oil
• A pinch of salt and mild herbs (like basil or oregano)

Instructions

1. Wash the zucchini and cut it into small cubes.
2. Wash and halve the cherry tomatoes.
3. Heat the olive oil in a pan and fry the gnocchi until golden brown.
4. Add the zucchini cubes and sauté for a few minutes.
5. Stir in the cherry tomatoes and the herb cream cheese.
6. Let everything simmer briefly until a creamy sauce forms, then season with a pinch of salt and herbs.

Good to know

This dish is wonderful when topped with a little grated hard cheese made from pasteurized milk. Leftover portions can easily be reheated the next day. This gives you a quick and easy lunch ready to go.

When things feel difficult

If you are experiencing heartburn or lingering nausea, you can simply leave out the tomatoes or replace them with grated carrots. This makes the sauce even milder and easier to digest. Eating smaller portions throughout the day is often especially comforting for your stomach during this phase.

Note

If you have any questions about your diet during pregnancy or experience severe symptoms, it is always best to consult your obstetrician, gynecologist, or midwife.