Gnocchi and vegetable stir-fry

Ingredients for 4 servings:

• 1 head of broccoli
• 1 bell pepper(s), red
• 2 cloves garlic
• 2 m.-sized onion(s)
• 300 g bush beans
• 1 large carrot(s)
• 300 g herb cream cheese
• 200 ml cream
• ½ tsp salt
• 2 packs of gnocchi from the refrigerated counter, approx. 400 g each
• 1 tbsp clarified butter
• ½ tsp pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the vegetables. Cut the broccoli into small florets and the bell peppers into small pieces. Peel the carrots and slice them into thin strips. Wash the beans, trim the ends, and slice them into pieces. Peel the onions and garlic cloves, halve the onions and slice them thinly, and press the garlic. Heat 1 tablespoon of clarified butter in a pan over medium heat and sauté the vegetables and onions until al dente. After about 10 minutes, add the crushed garlic and 1/2 teaspoon of chili peppers. Add the cream cheese and cream to the vegetables. Meanwhile, prepare the gnocchi according to the instructions, drain well, and add to the vegetables. Stir and serve. Tip: I always marinate bell peppers in olive oil. Simply chop the bell peppers very finely, cover with 1 teaspoon of coarse sea salt, and cover with olive oil. This will keep for up to 1 year.