Blue cheese gnocchi pan

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
4.8 6
The sauce of the gnocchi pan with crumbs is so delicious that you will tell yourself with every bite: "Don't fill up, don't fill up, don't fill up!"
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 2
  • 400 g small zucchini
  • 1 Onion
  • 30 g dried tomatoes in oil
  • 2 TABLESPOONS Butter
  • 1 pck (each 300 g) Gnocchi (cooling shelf)
  • 7-10 Tbsp salt, nutmeg, pepper
  • 1 TABLESPOON Oil
  • 200 g mixed minced meat
  • 4 Stem/s Oregano
  • 50 g Blue cheese (e.g. Bergader Edelpilz)
  • 100 ml Milk

Directions

  1. 1

    Clean, wash and slice the zucchini. Peel and chop the onion. Chop the tomatoes coarsely.

  2. 2

    Heat the fat in the pan. Fry the gnocchi for about 8 minutes while turning, season with salt and nutmeg. Remove and heat the oil in the pan. Fry the minced meat until crumbly. Add zucchini and onion, fry briefly and season with salt and pepper. Wash oregano, shake dry and chop the leaves coarsely.

  3. 3

    Don't rush things. So that a nice crust and roasting substances are formed when roasting, less (stirring) is often more. Therefore, before turning the entire contents of the pan over, first check a minced crumb to see if it has the desired browning.

  4. 4

    Add cheese in small pieces and milk and bring to the boil. Warm the gnocchi, oregano and tomatoes in the sauce. Season to taste with salt and pepper.

Nutrition Facts

KCAL
810 kcal
CARBS
56 g
FATS
46 g
PROTEINS
38 g