Gnocchi and asparagus pan

Ingredients for 4 servings:

• 1 onion(s)
• 400 g tomatoes, chopped
• 500 g asparagus, green
• 100 g arugula
• 2 packs of gnocchi (pan-fried gnocchi) from the refrigerated section
• 100 g Parmesan, shaved
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar, dark
• salt and pepper
• Sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel the onion and dice it into small cubes. Sauté it in a pan with 1 tablespoon of olive oil, add the chopped tomatoes, season with salt, pepper, a little sugar, and the balsamic vinegar, and simmer for about 5 minutes. Wash the asparagus, peel the lower third, and trim the ends. Cut the asparagus into 3-4 cm long pieces. Trim and wash the arugula and pat dry. Fry the asparagus pieces in the remaining olive oil in a pan for about 5 minutes, then remove. Fry the gnocchi in the frying fat for about 5 minutes, until they have browned. Return the asparagus to the pan. Season everything with salt and pepper and stir in the arugula. Serve the gnocchi with the tomato sauce and sprinkle with Parmesan cheese.