Gnocchi baked with vegetables and chorizo

Ingredients for 2 servings:

• 100 g chorizos for grilling, approx.
• 1 m.-sized onion(s)
• 150 g zucchini, approx.
• 150 g bell pepper(s), approx.
• 200 g tomatoes
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• some oregano, dried
• 1 garlic clove(s)
• 200 g gnocchi, small, from the refrigerated section
• possibly water
• some vegetable stock powder
• some salt and pepper from the mill
• 100 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Halve the chorizo ​​lengthwise and slice crosswise. Dice the onion and cut the bell pepper into bite-sized pieces. Dice the tomatoes and halve or quarter the zucchini lengthwise, depending on their thickness, and slice crosswise. Fry the chorizo ​​in a non-stick pan without any fat and fry until slightly crispy. Remove the fat – you want to keep as much of it in the pan as possible – and transfer it to the baking dish. Grease the dish with the remaining fat. Sauté the onion in the remaining fat in the pan. Add the bell pepper, zucchini, and herbs and cook for about 5 minutes. Add the tomatoes, press in the garlic, and season generously with salt, pepper, and vegetable stock. Simmer until the vegetables are tender but not too soft. If the vegetables become too dry, add a little water. Remove the herb sprigs, stir in the sausage pieces and gnocchi, and transfer to the baking dish. Sprinkle with cheese. Bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes, until the cheese is browned to your liking. For more browning or a crispy finish, add the broiler.