Gnocchi with zucchini

Ingredients for 4 servings:

• 1 zucchini, green
• 1 zucchini, yellow
• 200 g sheep’s cheese
• 1 large onion(s)
• 1 bunch of parsley
• ½ bunch oregano, fresh, 1 teaspoon or more
• 6 tbsp olive oil
• 400 g gnocchi
• 1 tbsp balsamic vinegar
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and trim the zucchini, quarter it lengthwise, and cut it into thin slices. Dice the feta cheese into 1 cm cubes. Peel the onion and finely dice it. Wash the parsley and fresh oregano, shake dry, and roughly chop the leaves. Heat the oil in a large pan and sauté the diced onion over medium heat for about 5 minutes. When they begin to brown slightly, increase the heat to high. Add the zucchini and oregano. Fry for 1-2 minutes, stirring occasionally. Cook the gnocchi in plenty of salted water according to the package instructions. Remove with a slotted spoon, drain well, and add to the zucchini. Mix the gnocchi and zucchini with the parsley, feta cheese, and balsamic vinegar, season well with pepper, and add salt if desired. Tip: When mixing at the end, it’s important that all the flavors come together—the gnocchi don’t need to cook for long; the feta cheese can stay cool and firm for a while. If you don’t have a large pan, it’s better to mix it in a preheated bowl. Side dish: Tomato salad