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🍽️ Mediterranean Gnocchi Pan with Tomato-Zucchini Sauce and Mozzarella

525 kcal · 30 min · 4 servings

Ingredients

• vine tomatoes 4 pcs.
• zucchini 2 pcs.
• shallots 1 pcs.
• oil 4 tbsp.
• tomato paste 3 tbsp.
• marjoram, dried 1 tsp.
• salt pinch
• pepper, black ground pinch
• sugar pinch
• butter 2 tbsp.
• gnocchi, fresh 800 g
• mozzarella 1 pcs.
• parsley, fresh 10 g
• chives, fresh 10 g

Instructions

1. 1. Wash the tomatoes thoroughly under running water.
2. 2. Halve the tomatoes and cut them into small cubes.
3. 3. Trim the ends off the zucchini.
4. 4. Quarter the zucchini lengthwise into strips.
5. 5. Slice the zucchini strips into thin rounds.
6. 6. Halve the shallot and peel it.
7. 7. Finely dice the shallot.
8. 8. Heat two tablespoons of oil in a pan over medium heat.
9. 9. Sauté the shallot cubes for about two minutes.
10. 10. Add the zucchini slices to the pan.
11. 11. Fry the zucchini for another three minutes.
12. 12. Stir the tomato paste into the pan.
13. 13. Sauté the tomato paste briefly.
14. 14. Add the tomato cubes to the pan.
15. 15. Season the mixture with marjoram, salt, pepper, and sugar.
16. 16. Let the sauce simmer for about fifteen minutes.
17. 17. Heat two tablespoons of oil and some butter in a second pan over high heat.
18. 18. Fry the gnocchi for about six minutes until golden brown.
19. 19. Cut the mozzarella into cubes.
20. 20. Wash the parsley and chives thoroughly.
21. 21. Shake the herbs dry.
22. 22. Finely chop the parsley leaves.
23. 23. Slice the chives into thin rings.
24. 24. Taste the tomato-zucchini sauce and adjust seasoning if needed.
25. 25. Fold in the gnocchi and mozzarella cubes into the sauce.
26. 26. Warm the mixture briefly until the cheese melts.
27. 27. Plate the gnocchi pan.
28. 28. Sprinkle the dish with the chopped herbs.
29. 29. Serve the pan immediately.

Nutrition per serving

• kcal: 525
• Protein: 18 g · Fett/Fat: 19 g · Carbs: 67 g