Gnocchi pan with arugula pesto

Ingredients for 2 servings:

• 500 g gnocchi
• ½ zucchini
• 1 carrot(s)
• 250 g arugula
• 2 tbsp pine nuts
• 2 tbsp pumpkin seeds
• 1 clove(s) garlic
• 100 g Parmesan
• some salt and pepper
• 5 tomatoes, dried
• 100 g sheep’s cheese
• 2 tbsp olive oil
• 1 onion(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian

First, prepare the arugula pesto. Briefly roast the pumpkin seeds and pine nuts in a pan without oil. Then, blend the roasted seeds, Parmesan cheese, arugula, olive oil, and garlic clove with a little pepper and salt until creamy. Season to taste. For the gnocchi, peel and chop the zucchini, onion, and carrot, then cook in a pan with a little butter or oil. Add the onions. Add the gnocchi and fry until crispy. Add 2-3 teaspoons of the arugula pesto and mix well. Now add the sliced ​​sun-dried tomatoes and the crumbled feta cheese. Season to taste with pepper and salt. The vegetables and spices can be varied according to taste.