Gnocchi and vegetable pan with Cabanossi

Ingredients for 4 servings:

• 300 g Cabanossi
• 400 g gnocchi, from the refrigerated section
• 1 m.-large zucchini
• 1 large bell pepper(s)
• 2 large tomatoes
• 150 g feta cheese
• 2 spring onions
• salt and pepper
• Paprika powder, sweet
• Paprika powder, hot
• Basil, dried
• olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Slice the Cabanossi and dice the vegetables. Fry the Cabanossi slices in oil on both sides. Then remove them from the pan and set them aside. I like to drain the Cabanossi on a paper towel so they’re not too oily. Fry the gnocchi in the same oil for a few minutes until golden brown. Add the zucchini, bell pepper, and leek. Season to taste. Less salt, more paprika. Fry everything for a few minutes. Add the tomatoes and fry briefly. Once the dish has been seasoned, add the feta last. Don’t overcook it, or it will melt.