Gnocchi – pan with vegetables in tomato cream sauce

Ingredients for 4 servings:

• 500 g gnocchi
• 1 bell pepper(s) (red or yellow)
• 1 bunch of spring onions
• 2 garlic cloves
• 500 g mushrooms
• 1 can of tomatoes, chopped (400g)
• 3 tsp broth, granulated
• 2 tbsp oil or margarine
• 250 ml water
• 200 ml cream
• ½ tsp sugar
• Herbs (depending on taste, e.g. 0.5-1 bunch of parsley)
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the gnocchi in salted water until al dente, drain, and set aside. Slice the mushrooms, finely chop the garlic, finely dice the bell peppers, and finely chop the spring onions. Sauté everything in oil or margarine for 5-8 minutes. Then add the chopped tomatoes and bring to a boil. Add the water, cream, and granulated stock. Simmer uncovered for about 10 minutes. Season with herbs, sugar, salt, and pepper, adding more stock if desired. Finally, stir in the gnocchi and simmer gently for a few more minutes.