Gnocchi pan with colorful vegetables

Ingredients for 4 servings:

• 1 kg gnocchi, from the refrigerated section
• 1 can of corn
• 3 carrots
• 2 bell peppers
• 1 can tomatoes, peeled
• some tomato paste
• 2 onions
• 2 garlic cloves
• salt and pepper
• Thyme
• some olive oil

Instructions

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

Heat a splash of olive oil in a large frying pan or wok over low heat. Prepare enough salted water to cook the gnocchi. Wash and peel the carrots and the bell peppers, then wash, halve, and deseed them. Dice the carrots and bell peppers. Finely dice the garlic and onions. Sauté the onions in the pan until translucent. Add the carrots to the pan and fry slowly over low to medium heat. Add the bell peppers once they have softened a little but still have a bit of bite. Add the garlic after the bell peppers have been in the pan for about 3 minutes. Add the corn and its stock. Increase the heat and bring to a gentle simmer. Add the peeled tomatoes and their juices and simmer gently for about 10 minutes. Season with salt, pepper, and thyme. Meanwhile, cook the gnocchi in the salted water for about 3 minutes. Drain. Add to the pan and mix everything together.