Gnocchi-Zucchini-Pan with Feta-Cracker-Dip

Name: Gnocchi-Zucchini-Pan with Feta-Cracker-Dip
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Courgettes (about 250 g); 250 g cherry tomatoes; 4 Stem(s) Basil; 2 TABLESPOONS Olive oil; 600 g fresh gnocchi (cooling shelf); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Feta; 2 (4 g each; savoury biscuits) Cracker; 100 g Whipped cream; 100 ml Milk

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Courgettes (about 250 g)
250 g cherry tomatoes
4 Stem(s) Basil
2 TABLESPOONS Olive oil
600 g fresh gnocchi (cooling shelf)
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Feta
2 (4 g each; savoury biscuits) Cracker
100 g Whipped cream
100 ml Milk

Directions

1
Clean and wash the zucchini and cut or slice them thinly. Wash and halve the tomatoes. Wash basil and cut into strips.
2
Heat the oil in a frying pan. Fry the uncooked gnocchi for 2-3 minutes. Add the zucchini and fry for about 5 more minutes. Add tomatoes and fry briefly. Season with salt and pepper
3
Feta and crackers crumble. Puree with cream and milk, season with pepper. Ca. 2⁄3 Mix basil into the gnocchi pan. Add the feta dip and sprinkle with the remaining basil and coarse pepper.