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Gnocchi Zucchini Pfanne | Bake to the roots

Gnocchi Zucchini Skillet

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  • Author: Bake to the roots
  • Prep Time: 00:25
  • Total Time: 25 minutes
  • Yield: 4
  • Category: Lunch
  • Cuisine: International


Delicious lunch or dinner for a bunch of people: Fried Gnocchi with Zucchini and Tomatoes and a Feta Cream Topping.


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)
3 tomatoes
2-3 stems of basil
salt, pepper
1 spring onion, in rings
some basil leaves


1. For the feta cream crumble the feta into small pieces and place in a bowl. Add the sour cream and milk and puree with an immersion blender until smooth – works also with a mixer/blender. Season with salt, pepper and chili flakes and set aside. If the feta is already quite salty you might want to go a bit lighter on the salt ;)
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 ;)


Enjoy cooking!