Gnocchi and zucchini pan with feta cheese

Ingredients for 2 servings:

• 400 g gnocchi (from the refrigerated section)
• salt water
• 3 m.-large tomato(s)
• 1 large zucchini
• 1 onion(s)
• 1 garlic clove(s)
• 100 g sheep’s cheese
• 1 tbsp oil for frying
• some water
• salt and pepper
• Vegetable stock powder
• 1 tsp, heaped oregano
• 1 tbsp parsley, chopped

Instructions

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

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 feta cheese and chop it. Heat the oil in a pan, fry the onions and garlic, and then add the zucchini and sauté vigorously for about three minutes over high heat. Add a little water and simmer over medium heat for about eight minutes. Gently season with salt, pepper, and vegetable stock. Now add the tomatoes, feta cheese, and herbs. Stir everything well to form a thickened mixture. Season again to taste and finally fold in the gnocchi.