Summary

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

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Instructions

1. Cook the gnocchi in plenty of salted water.
2. 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.
3. 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.
4. 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.