Gnocchi with vegetables

Ingredients for 2 servings:

• 1 small zucchini, diced
• 250 g mushrooms, brown, cut into thin slices
• 1 m.-large onion(s), red, finely sliced
• 1 clove(s) garlic, squeezed
• 2 m.-large tomatoes, peeled and diced
• 2 tbsp sour cream
• ½ bunch parsley, finely chopped
• salt and pepper
• 1 tbsp oil
• 250 g gnocchi
• Parmesan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the mushrooms and onions into thin slices and the zucchini into small cubes. Boil water for the gnocchi and bring to a boil. You can also blanch the tomatoes in the hot water. Sauté the vegetables in the oil until crisp. Meanwhile, peel the tomatoes and finely dice them, including the seeds. Once the vegetables have taken on some color, add the tomatoes and crushed garlic. Let it reduce slightly and stir in the cream. Finally, stir in the parsley and season with salt and pepper. Let the gnocchi stand in the hot water for 2 minutes. Sprinkle with Parmesan cheese and serve.