For the fresh goat cheese gnocchi, stir the Chavroux with fine herbs, yogurt and a little lemon juice until smooth. Soak the gelatine, melt and fold into the cream cheese mixture. Chill.
While the gnocchi mixture is setting, finely slice the zucchini lengthwise and place side by side on a large plate. Drizzle with olive oil on both sides.
Finely chop the garlic and sprinkle over the zucchini strips along with salt and freshly ground pepper. Grill zucchini strips and arrange on a plate.
Take the fresh goat cheese mixture out of the refrigerator, form dumplings with the help of 2 tablespoons and place them on the grilled zucchini strips.
Garnish the finished fresh goat cheese gnocchi with a sprig of fresh basil and serve.