Gnocchi with Zucchini
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 zucchini, green
- 1 zucchini, yellow
- 200 g sheep cheese
- 1 large onion (s)
- 1 bunch parsley
- 0.5 ½ bunch oregano, fresh, alternatively 1 teaspoon drunk.
- 6 tablespoon olive oil
- 400 g nocchi
- 1 tablespoon balsamic vinegar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash and clean the zucchini, quarter lengthways and cut into thin slices. Dice the sheep cheese 1 cm in size. Peel the onion, cut into fine cubes. Wash the parsley and fresh oregano, shake dry, coarsely chop the leaves.
- Heat the oil in a large pan and sauté the onion cubes over a medium heat for about 5 minutes. When they start to brown slightly, turn up the temperature. Add the zucchini and oregano. Fry for 1-2 minutes while stirring.
- Cook the gnocchi in plenty of salted water according to the instructions on the package. Lift out with a slotted spoon, drain well and add to the zucchini.
- Mix the gnocchi and zucchini with parsley, sheep cheese and balsamic vinegar, pepper well and, if necessary, season with salt.
- Tip: When mixing at the end, it is only important that all the flavors come together - the gnocchi don`t have to roast for long, the sheep`s cheese can stay a little cool and firm. If you don`t have a large pan, you prefer to mix in a preheated bowl.
- Side dish: tomato salad
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