Gnocchi – Zucchini – Pan with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 12 mins |
| Total Time | 32 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g nocchi
- 1 large zucchini
- 3 medium tomato (s)
- 1 onion (s)
- 1 clove garlic
- 100 g sheep cheese, real
- 1 teaspoon oregano, heaped
- 1 tablespoon parsley, freshly chopped
- salt and pepper
- Vegetable broth, grained
- 1 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Cook the gnocchi in plenty of salted water.
- Meanwhile, roughly dice the tomatoes, finely dice the zucchini or cut into sticks, and finely chop the onions and garlic. Crumble the sheep cheese, chop it.
- Heat the oil in a pan, fry the onions and garlic in it, fry the zucchini vigorously over the highest heat for about three minutes. Add a little water and simmer over medium heat for about eight minutes. Carefully season with salt, pepper and vegetable stock.
- Now add the tomatoes, sheep cheese and herbs. Stir everything well so that a bound mass is formed. Season again to taste and finally fold in the gnocchi.
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