Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 small onions
- 300 g zucchini
- 1 bell pepper (s)
- 1 teaspoon herbs, mixed, Italian
- 500 g nocchi
- Fat, for the shape
- 150 ml cream
- 225 ml milk
- 1 tablespoon sauce thickener, (light)
- Salt and pepper, black
- 75 g cheese, rated Emmentaler
Print Recipe
Pin Recipe Instructions
- Peel the onions, cut in half and cut into rings. Wash the zucchini and peppers. Halve the zucchini, core with a teaspoon or ball cutter and cut into slices. Clean the peppers and cut into strips. Mix the gnocchi and vegetables with the Italian herbs and put everything in a greased baking dish. Put the cream and milk in a mixing beaker, stir in the sauce thickener with the whisk. Season with salt and pepper and pour over the gnocchi-vegetable mixture. Sprinkle the Emmentaler cheese on top and bake in the preheated oven at 200 degrees (gas level 3 / convection: 175 degrees) for 30-40 minutes until the surface is lightly browned.
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