Gnocchi with eggplant and zucchini vegetables

Ingredients for 2 servings:

• 250 g gnocchi with rosemary
• ½ eggplant(s)
• ½ zucchini
• 1 onion(s)
• 2 garlic cloves
• 400 ml tomatoes, chopped, from the can
• 100 g baby spinach
• 150 ml water
• 2 tbsp tomato paste
• 1 tbsp coconut blossom sugar
• 4 tbsp olive oil for frying
• 1 tsp chili salt
• ½ tsp pepper, mixed, ground
• 1 tsp sweet paprika powder

Instructions

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

vegan

Dice the eggplant, zucchini, and onions, and chop the garlic. Wash the spinach. Heat the olive oil in a large pan. Sear the gnocchi. Remove after 5 minutes and keep warm. Now fry the remaining ingredients in the pan, except for the tomatoes, spinach, and coconut blossom sugar. When everything is nicely browned, add the tomatoes, sugar, and spices. Bring to a boil. Add the water and baby spinach. Thicken everything for another 7 minutes and simmer on medium heat. Season to taste, arrange everything together, and serve. The recipe can also be found here on my blog: https://www.vegan-cooking-with-thalija.de/archive/799/heute