Italian zucchini and tomato pan with gnocchi alla Schnuffo

Ingredients for 4 servings:

• 1 bunch(s) of cherry tomatoes
• 2 tbsp, heaped yogurt
• 2 tbsp, heaped crème fraîche
• 1 bag of gnocchi from the refrigerated section, approx. 450 – 500 g
• 1 bell pepper(s), red
• 1 zucchini
• 1 tsp, leveled salt
• 1 pinch(s) of pepper
• 1 pinch of garlic powder
• 1 tsp, levelled sugar
• 1 tsp, chopped basil, dried
• 1 pinch(s) sweet paprika powder
• some olive oil
• 1 pinch(s) vegetable stock powder
• 1 pack of mozzarella, 45% fat

Instructions

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

Heat the olive oil in a pan and add the gnocchi. Fry the gnocchi for about 5 minutes. Meanwhile, chop the zucchini and bell peppers into small pieces and add them. Fry for another 5-10 minutes. For the sauce, puree the cherry tomatoes, add the yogurt and crème fraîche, and season with salt, pepper, garlic powder, sweet paprika, vegetable stock, and sugar. Pour the sauce over the gnocchi in the pan. Drain the mozzarella, shred it, and spread it in the pan. Cover the pan and let the mozzarella melt for about 3 minutes.