Gnocchi and tomato pan

Ingredients for 2 servings:

• 500 g gnocchi, vegan
• 250 g cocktail tomatoes
• 1 handful of arugula
• 3 spring onions
• 1 handful of tomatoes, pickled, dried
• 1 handful of olives
• 1 garlic clove(s)
• 200 g tomato(s), pureed
• 2 tbsp olive oil
• salt and pepper
• Sugar
• 2 tsp, heaped oregano, dried

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

simple and vegan

Quarter the cherry tomatoes, slice the spring onions into rings, halve the olives, and chop the sun-dried tomatoes. Cook the gnocchi according to the instructions. Meanwhile, sauté the onions in oil and add the garlic. Add the cooked gnocchi and fry briefly. Deglaze with the passata, heat briefly, and then add the olives, sun-dried tomatoes, and cherry tomatoes. When everything is warm, stir in the arugula and serve.