Sage gnocchi with tomato and zucchini vegetables

Ingredients for 4 servings:

• 1 zucchini
• 3 tomatoes
• 2 onions
• 2 bell peppers
• 1 package of bacon
• 400 g gnocchi
• 50 g butter (sage butter), purchased or homemade
• 1 bunch of parsley
• salt and pepper
• Sugar
• 1 dash of olive oil
• 1 cup crème fraîche
• 1 kg tomatoes, pureed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

easy and fast

Quarter the zucchini and cut into 0.5 cm thick slices. Dice the tomatoes. Peel and eighth the onion, clean the bell peppers and cut into 0.5 cm strips, preferably along the short side. Chop the parsley. Remove the rind and cartilage from the bacon (fry the rind with the bacon if desired). Cut the bacon into strips. Then fry the vegetables and bacon in a pan. Melt the sage butter in a second pan. Tip: If you don’t have ready-made sage butter, you can easily make your own. Chop some fresh sage and melt it in the pan with a little salt and butter. Once the vegetables are sautéed, add the passata and season with 1 teaspoon of salt, a pinch of sugar, the olive oil, and pepper if desired, and cook for another five minutes. Add the gnocchi to the sage butter and fry until golden brown. After five minutes, add the crème fraîche and chopped parsley to the vegetables, mix well, and simmer for another two minutes. When the gnocchi are golden brown, add them to the sauce or serve separately. One serving has approximately 700 calories, but the portions are very generous.