Zucchini are available everywhere right now – they pop up everywhere and are relatively cheap right now. It’s called zucchini season ;P Some people are lucky enough to grow these little green thingies in their own garden. Unfortunately, I don’t belong to that group of happy gardeners and have to get my veggies from the farmer’s market or from the supermarket. Nonetheless, those green “sausages” are gladly bought and used when in season… That’s why I got a simple and easy dish for you today with zucchini: Gnocchi Zucchini Skillet with a delicious Feta Cream.
I think I have told you about my little “baking dilemma” multiple times already. Since the COVID pandemic, the whole lockdown situation, working from home, etc. my blog has changed a bit. Not the blog itself, but the recipes I am publishing. Instead of only cakes and other sweet stuff, I recently started to post more cooking recipes and savory dishes… simply because I don’t have anybody to eat my sweet stuff right now. Unfortunately, I can’t eat everything myself, so I decided to cook more and bake less. A pot of gnocchi and veggies is much easier to get rid of… I mean eaten ;P
Whatever has been cooked multiple times and passed the “Is it delicious?” test, will make it onto the blog at some point. Today it’s this simple vegetarian gnocchi skillet with zucchini, tomatoes, and feta cream. Really delicious and perfect for a hot summer day when you are not willing to spend a lot of time in the kitchen. I did not make the gnocchi here, because the gnocchi from the supermarket are absolutely fine for a dish like this one here. So quick and easy. If you have the time and patience you can make gnocchi yourself, of course. It’s not that difficult… just a bit time-consuming. ;)
Theoretically, you could also make this dish with regular noodles instead of the gnocchi (if you don’t have them at home). Just boil some of your favorite pasta and then use them the same way you would use the gnocchi and fry them with the veggies. Tastes just as good.
Note: Try the feta you are using in advance to check how salty it is. You may have to season it a little less or not at all with salt if the feta is already very salty. Pepper and chili flakes, on the other hand, should be used generously – the feta cream should be slightly hot and spicy (but not too salty) ;)
INGREDIENTS / ZUTATEN
For the feta cream:
7 oz. (200g) feta cheese
3.5 oz. (100g) sour cream
1/4 cup (60ml) milk
salt, pepper, chili flakes
For the gnocchi:
17.6 oz. (500g) fresh gnocchi (from the store)
1-2 tbsp. olive oil
1-2 tbsp. water
1 medium zucchini (about 10.5 oz./300g)
2-3 stems of basil
1 spring onion, in rings
some basil leaves
Für die Feta Creme:
200g Feta Käse
Salz, Pfeffer, Chiliflocken
Für die Gnocchi:
500g Gnocchi (Kühlregal)
1-2 EL Olivenöl
1-2 EL Wasser
1 mittlere Zucchini (ca. 300g)
2-3 Stiele Basilikum
1 Frühlingszwiebel, in Ringen
ein paar Basilikumblätter
DIRECTIONS / ZUBEREITUNG
2. Wash and dry the zucchini and tomatoes. Cut the zucchini into thin slices and the tomatoes into large cubes. Wash and dry the basil and then roughly chop the leaves.
3. Add the oil to a large pan and heat up. Add the gnocchi to the pan and fry from all sides for several minutes until they got some color. Add the water to the pan, cover with a lid or plate and steam the gnocchi for a minute or two. Add the zucchini and fry for 3-4 minutes, stirring constantly so nothing burns. Add the tomatoes and basil and fry briefly with the rest. Serve the dish “family-style” in the pan and spread the feta cream on top. Sprinkle with the spring onion rings and some basil leaves. You can also serve the dish already arranged on separate plates – that way it looks less messy ;)
2. Zucchini und Tomaten waschen und trocknen. Zucchini in dünne Scheiben schneiden, die Tomaten in große Würfel. Das Basilikum waschen, trocknen und dann die Blätter grob hacken.
3. Das Öl in eine große Pfanne geben und erhitzen. Die Gnocchi in die Pfanne geben und für einige Minuten rundum anbraten, bis sie etwas Farbe bekommen haben. Das Wasser zur Pfanne dazugeben, mit einem Deckel oder Teller abdecken und die Gnocchi damit 1-2 Minuten dämpfen. Die Zucchini ebenfalls in die Pfanne geben und für 3-4 Minuten mit anbraten – dabei ständig rühren, damit nichts anbrennt. Die Tomaten und das Basilikum dazugeben und kurz mit anbraten. Zum Servieren entweder die Pfanne “Familystyle” auf den Tisch stellen und die Feta Creme, Frühlingszwiebeln und Basilikumblätter darauf verteilen, damit sich jeder etwas davon nehmen kann – oder separat auf Tellern ordentlich anrichten ;)
Here is a version of the recipe you can print easily.Print
Delicious lunch or dinner for a bunch of people: Fried Gnocchi with Zucchini and Tomatoes and a Feta Cream Topping.
Keywords: gnocchi, zucchini, tomato, feta, skillet