Preparation

• 1 Peel carrot and cut into small cubes. Heat oil and fry carrot pieces for 5 minutes, then add sugar and oats. Stir constantly until oats are lightly browned. 2 Stir in Wild Blueberries (if frozen, include liquid); cook about 3 minutes, until mixture is reduced and creamy. Season with salt.3 Wash and trim ends off zucchini. Slice lengthwise into thin slices, then into narrow matchsticks. Steam zucchini over boiling, salted water for 3 to 5 minutes.4 Prepare gnocchi in salt water according to package instructions. Drain and thread them on wooden skewers. Sprinkle gnocchi with paprika.5 Drain zucchini, divide it between plates and sprinkle with parsley. Serve gnocchi skewers alongside, topped with a small amount of Wild Blueberry sauce. Pass remaining sauce separately.
• Source: Wild Blueberry Association of North America