Asparagus pan with tomatoes and gnocchi

Ingredients for 4 servings:

• 1 kg asparagus, green
• 1 bunch of spring onions
• 250 g tomatoes
• 1 garlic clove(s)
• 4 tbsp rapeseed oil
• Salt and pepper, from the mill
• 400 g gnocchi, vegan
• 2 tbsp margarine
• ½ bunch basil

Instructions

Working time approx. 16 minutes; Total time approx. 16 minutes

Wash the green asparagus, peeling the lower third if necessary, and cut the asparagus into pieces. Trim, wash, and finely chop the spring onions. Wash the tomatoes and halve or quarter them. Peel and slice the garlic. Heat the rapeseed oil and fry the asparagus for about six minutes, frying the garlic in the last few minutes. Add the tomatoes and spring onions and fry briefly. Season with salt and pepper. Cook the gnocchi in salted water according to the package instructions, drain and set aside. Heat the margarine and lightly brown the gnocchi in it. Rinse the basil, shake dry, and pick off the leaves, finely chop any large leaves. Mix the gnocchi and basil into the asparagus. Serve with any kind of salad.