Creamy Gnocchip Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g nocchi, from the coolin shelf *
- 3 port. Processed cheese with herbs, ( corners)
- 1 medium onion (s)
- 2 zucchini
- 2 medium tomato (s)
- 100 ml white wine, dry
- 150 ml vegetable stock
- 1 tablespoon flour
- 1 teaspoon oil
- rosemary
- thyme
- oregano
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Dice the onion and vegetables. In a pan, first brown the onions in oil. Then add the diced vegetables. Sauté for approx. 5 minutes. The vegetables are now dusted with a heaped tablespoon of flour. Stir vigorously and deglaze the whole thing with the white wine and vegetable stock. Now add the processed cheese wedges and stir in. Boil. Stir in the gnocchi with the freshly chopped herbs, simmer for 5 minutes. Season to taste with salt and pepper.
- * Great gnocchi are important for a really good gnocchip pan. So either cook it yourself or you can sometimes find fresh, small gnocchetti or gnocchi in organic supermarkets - they are really much better than the tough stuff from the normal supermarket.
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