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🍽️ Crispy Gnocchi with Zucchini, Mozzarella and Sweet-Sour Onions

617 kcal · 30 min · 4 servings

Crispy Gnocchi with Zucchini, Mozzarella and Sweet-Sour Onions Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the onions but leave the root ends attached so the halves do not fall apart.
  2. 2. Cut the onions into eight large wedges.
  3. 3. Wash the thyme thoroughly and pat it dry with a kitchen towel.
  4. 4. Put two tablespoons of sugar into a pot and heat it over medium to high heat.
  5. 5. Caramelize the sugar until it turns golden brown.
  6. 6. Add the onions and thyme to the pot and roast them for about one minute.
  7. 7. Deglaze the mixture with eight tablespoons of balsamic vinegar.
  8. 8. Let the onions simmer over medium heat for about eight to ten minutes.
  9. 9. Cook down the liquid until it becomes syrupy and thick.
  10. 10. Remove the onions from the heat and let them cool down briefly.
  11. 11. Warm a frying pan over medium heat.
  12. 12. Roast the sunflower seeds for about three minutes until they are fragrant.
  13. 13. Transfer the seeds to a small bowl and set them aside.
  14. 14. Drain the mozzarella.
  15. 15. Tear the mozzarella into small pieces.
  16. 16. Wash the zucchini and cut off the ends.
  17. 17. Slice the zucchini into thick rounds.
  18. 18. Heat two tablespoons of oil in a frying pan over medium to high heat.
  19. 19. Fry the zucchini slices for about six to eight minutes until golden brown.
  20. 20. Season the zucchini with salt and pepper.
  21. 21. Place the zucchini on a large plate and set it aside.
  22. 22. Melt two tablespoons of oil and two tablespoons of butter in the pan over medium to high heat.
  23. 23. Fry the gnocchi for about four minutes until golden brown.
  24. 24. Add the zucchini to the pan and warm them together with the gnocchi for about two minutes.
  25. 25. Plate the gnocchi and the zucchini.
  26. 26. Garnish the dish with the balsamic onions.
  27. 27. Sprinkle everything with the mozzarella and the sunflower seeds.
  28. 28. Do not leave the sugar unattended while caramelizing.
  29. 29. If the caramel becomes too dark, start over because it will taste bitter.

Nutrition per serving