Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 small onion (s) or 2 - 3 spring onions
- 1 medium zucchini
- 1 medium peppers
- some oil
- 500 g nocchi from the refrierated shelf
- 150 g sheep cheese
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Wash the zucchini and, depending on the size, quarter or halve lengthways and cut into slices, wash the paprika and cut into pieces, finely dice the onion.
- Fry the onion cubes in a little oil, add the zucchini and paprika. When the zucchini has turned some color, add the gnocchi and fry them. The gnocchi do not have to be cooked beforehand, they become soft in the pan. Salt and pepper.
- In the meantime, finely dice the sheep`s cheese. When the vegetables and gnocchi are ready, add the sheep cheese and serve.
- The sheep`s cheese melts only a little and stays in the form of a cube, that`s how we like it best. If you prefer a sauce, add the sheep`s cheese earlier.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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