Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Mix the gnocchi and zucchini with parsley, sheep cheese and balsamic vinegar, pepper well and, if necessary, season with salt.
5. 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.
6. Side dish: tomato salad