Summary

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

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Instructions

1. 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.