Gnocchi pan with pak choi and sugar snap peas

Ingredients for 2 servings:

• 300 g gnocchi, from the refrigerated section
• 75 g sugar snap peas
• ½ bell pepper(s), red
• 1 baby pak choi
• 10 cherry tomatoes
• 2 tbsp oil
• 3 tbsp butter
• Salt
• Sichuan pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Cut the snow peas crosswise into 2-3 pieces. Cut the bok choy into bite-sized pieces and the bell pepper into thin strips. Halve the cherry tomatoes. Prepare the gnocchi according to the package instructions. Heat oil and butter in a pan. Stir-fry the bell pepper and snow peas for 2-3 minutes. Add the bok choy and stir-fry for about 5-6 minutes. Add the cherry tomatoes and stir-fry for about 2 minutes. Season with salt and Szechuan peppercorns. Add the gnocchi to the vegetables and stir-fry for about 5 minutes, until the gnocchi are lightly browned. Season to taste and serve hot. Tip: I use gnocchi from the refrigerated section and freeze what I don’t need. Place frozen gnocchi in boiling salted water, bring to a boil, and let it simmer briefly until they rise to the surface. You can season it to taste with spice mixtures such as garam masala or biryani.