Gnocchipan with Feta Cover
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large zucchini, approx. 250 g
- 1 pinch (s) sugar
- salt
- 250 g cherry tomato (s)
- 0.5 ½ bunch basil
- 2 tablespoon olive oil
- 600 g nocchi, from the coolin shelf
- pepper
- 200 g feta cheese
- 100 g whipped cream
- 100 ml milk
- Pepper, more colorful
Print Recipe
Pin Recipe Instructions
- Wash and clean the zucchini and cut into thin slices. Season with sugar and salt. Wash tomatoes and cut in half. Wash the basil, shake dry, pluck the leaves and cut into strips.
- Heat the oil in a large pan. Fry the gnocchi in it for 3 minutes. Add zucchini and fry for another 3 minutes. Add tomatoes and fry briefly. Spice up.
- Crumble the feta, puree with cream and milk, season with pepper. Add about 3/4 of the basil to the pan, add the feta cream and heat. Sprinkle with the remaining basil and colored pepper.
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