Broccoli gnocchi with a nutty-sweet surprise

Ingredients for 2 servings:

• 300 g broccoli florets, fresh
• 250 g gnocchi
• n. B. water
• 20 g walnuts
• 6 cherry tomatoes
• 1 tsp agave syrup
• chili flakes
• salt and pepper
• olive oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Cut the broccoli florets into small pieces. Fill a large, shallow pan with water, enough to cover the bottom by about 2 cm. Bring the water to a boil. Add the gnocchi and broccoli to the pan and sauté over medium heat. The water should be bubbling so it evaporates. Stir frequently to ensure it cooks evenly. Meanwhile, break the walnuts into small pieces. Quarter the cherry tomatoes. Heat a small pan, add the walnuts, and toast briefly. Then, over high heat, add the spoonful of agave syrup, followed immediately by the tomatoes. Let the flavors meld for about one minute over high heat, stirring constantly. Then remove the pan from the heat. When the broccoli and gnocchi have cooked for 8 minutes, add a little olive oil. Note: The water should be completely absorbed in this time. If a solid layer of water is still visible, drain the water. Season with salt, pepper, and chili flakes and lightly toast. Then arrange on plates and top with tomatoes and walnuts.