Gnocchi pan with feta cracker dip

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
4 7
This gnocchi pan with zucchini is quickly conjured up and enchants with its creamy feta dip. So you are ready for a feast in 30 minutes!
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 pack of (600 g) fresh gnocchi (refrigerated shelf)
  • 250 g cherry tomatoes
  • 150 ml Milk
  • 2 Cracker
  • 1 (approx. 250 g) Courgette
  • 200 g creamy feta
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Java peppercorn

Directions

  1. 1

    Clean, wash and thinly slice the zucchini. Wash and halve the tomatoes.

  2. 2

    Heat the oil in a large frying pan. Fry the gnocchi for 2-3 minutes. Add the zucchini slices and fry for about 3 minutes more. Fry the tomatoes briefly. Season with salt and pepper.

  3. 3

    Crumble the feta and crackers and puree with milk. Season feta dip with pepper and serve with the gnocchi pan. Fresh basil tastes good with it.

Nutrition Facts

KCAL
540 kcal
CARBS
59 g
FATS
24 g
PROTEINS
18 g