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Gnocchi pan with feta topping

updated

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Ingredients for 4 servings:

  • 1 large zucchini, approx. 250 g
  • 1 pinch(s) of sugar
  • Salt
  • 250 g cherry tomatoes
  • ½ bunch basil
  • 2 tbsp olive oil
  • 600 g gnocchi, from the refrigerated section
  • pepper
  • 200 g feta cheese
  • 100 g whipped cream
  • 100 ml milk
  • Pepper, colorful

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash and trim the zucchini and cut into thin slices. Season with sugar and salt. Wash and halve the tomatoes. Wash the basil, shake dry, pick off the leaves, and cut into strips. Heat oil in a large pan. Fry the gnocchi for 3 minutes. Add the zucchini and cook for another 3 minutes. Add the tomatoes and cook briefly. Season. Crumble the feta, puree with cream and milk, and season with pepper. Add about 3/4 of the basil to the pan, pour the feta cream on top, and heat through. Sprinkle with the remaining basil and mixed pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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