For the gnocchi with zucchini, halve the zucchini lengthwise and cut into 1 cm thick slices. Squeeze the garlic clove.
Sauté the zucchini in olive oil, fold in the garlic. Add whipping cream and cook in an open saucepan until creamy.
Fold in the Gorgonzola and let it melt, season with black pepper and salt if necessary. Be careful, the Gorgonzola already makes the sauce salty!
Cook gnocchi in salted water according to package directions. Drain and fold into the zucchini. Pluck the basil and arrange on the gnocchi with zucchini.
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