Gnocchi-Zucchini-Pan with Feta-Cracker-Hood

Name: Gnocchi-Zucchini-Pan with Feta-Cracker-Hood
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Courgettes (about 250 g); 1 pinch Sugar; 7-10 Tbsp Salt; 250 g cherry tomatoes; 1/2 bunch Basil; 2 TABLESPOONS Olive oil; 600 g finished gnocchi (cooling shelf); 7-10 Tbsp Pepper; 200 g creamy feta cheese; 2 (4 g each; savoury biscuits) Cracker; 100 g Whipped cream; 100 ml Milk; 7-10 Tbsp Java peppercorn

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Courgettes (about 250 g)
1 pinch Sugar
7-10 Tbsp Salt
250 g cherry tomatoes
1/2 bunch Basil
2 TABLESPOONS Olive oil
600 g finished gnocchi (cooling shelf)
7-10 Tbsp Pepper
200 g creamy feta cheese
2 (4 g each; savoury biscuits) Cracker
100 g Whipped cream
100 ml Milk
7-10 Tbsp Java peppercorn

Directions

1
Wash and clean the zucchini and cut or slice thinly. Season with sugar and salt and put aside. Wash and halve the tomatoes. Wash basil, shake dry, remove leaves and cut into strips
2
Heat oil in a large pan and fry gnocchi for 2-3 minutes. Add the zucchini and fry for another 3 minutes, turning several times. Add tomatoes and fry briefly. Season with salt and pepper.
3
Crumble feta and crackers, puree with cream and milk, season with pepper. Mix about 2/3 of the basil into the gnocchi pan. Add the feta cream and sprinkle with the remaining basil and coloured pepper. Serve immediately