Gnocchi and vegetable pan with herb butter

Ingredients for 2 servings:

• 600 g gnocchi from the refrigerated section
• 1 half zucchini
• 1 bell pepper(s), red
• 150 g cherry tomatoes
• 1 onion(s)
• 1 clove(s) garlic
• 25 g pine nuts
• 2 handfuls of arugula
• e.g. Parmesan
• 2 tbsp herb butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

as a main course or side dish

Dice the onion and finely dice the garlic. Halve the zucchini lengthwise and slice. Dice the bell peppers and halve the cherry tomatoes. Heat the herb butter in a pan and sauté the garlic and onions until translucent. Then add the gnocchi and fry until lightly browned. Add the zucchini and bell peppers and fry for 5 minutes. Then add the pine nuts and cherry tomatoes and heat briefly. Season well with salt and pepper. Arrange on a plate and serve garnished with arugula and Parmesan cheese. This dish goes well with a nice piece of meat, but you can also enjoy the gnocchi pan as a vegetarian main course (as a side dish: 3 servings, as a main course: 2 servings).