Martha's gnocchi and vegetable stir-fry

Ingredients for 4 servings:

• 125 g diced ham
• 1 onion(s)
• 1 shot of oil
• 1 clove(s) garlic
• 1 zucchini
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 shot of red wine
• 3 tbsp tomato paste
• 1 cup of cream
• ½ cup sour cream or crème fraîche
• 1 pack of tomatoes, pureed (500 ml)
• 1 tbsp vegetable stock powder
• 1 jar of water (approx. 250 ml)
• 1 handful of Parmesan cheese, grated
• n. B. sugar
• e.g. salt and pepper
• e.g. basil
• e.g. oregano
• e.g. paprika powder
• 2 packs of potato gnocchi (refrigerated section)
• 1 pack of fresh leaf spinach (approx. 80 – 100 g)
• e.g. Parmesan for sprinkling

Instructions

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

Dice the onion, both bell peppers, and the zucchini. Brown the ham and onion cubes in a large pan with a splash of oil. Then add the zucchini and bell pepper cubes and press in the garlic clove. Sauté for about 5 minutes while stirring. Deglaze with a generous splash of red wine. When the red wine has evaporated, add the tomato paste and continue to sauté. Now add the cream, sour cream, passata, stock, and the glass of water and simmer over medium heat for about 10 minutes. Season to taste with sugar, pepper, salt, basil, a little oregano, and paprika powder. Add a handful of grated Parmesan cheese and stir in. Now add the gnocchi and simmer for 3 minutes. Finally, stir in the spinach and cook for another 1-2 minutes. Garnish with some Parmesan cheese and serve. Our 9-year-old daughter spontaneously came up with this recipe herself and enjoys cooking it again and again.