For the beef broth with curd chive gnocchi, cut the zucchini into 1 cm cubes, prepare the beef broth according to the instructions and cook the zucchini.While the soup is simmering for 10 minutes, add quartered cocktail tomatoes.
For the basil pesto:
Blend basil leaves, 60 ml olive oil (e.g. Bertolli), parmesan, pine nuts and a little salt with a blender or use ready-made pesto (e.g. Bertolli), serve in the beef broth with curd chive gnocchi.