Gnocchi pan with jackfruit and vegetables

Ingredients for 2 servings:

• 1 jar jackfruit, young, in brine (225 g drained weight)
• 1 ½ tsp smoked salt
• 2 tsp paprika powder, smoked
• 1 pinch(s) of pepper
• 3 tbsp olive oil for frying
• 15 some cherry tomatoes
• 1 small zucchini
• 250 g gnocchi
• salt and pepper
• a few stalks of parsley

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

First, rinse the jackfruit under cold water, drain, tear apart, and marinate with smoked salt, pepper, smoked paprika, and olive oil. Let it marinate for a while, if desired, and then fry it in a pan for a few minutes. Remove the stems from the cherry tomatoes, halve them, and add them to the pan. Grate the zucchini into coarse strips using a household grater and fry them in the pan as well. Cook the gnocchi according to the package instructions until they float to the top. Scoop the cooked gnocchi out of the water with a ladle and add them directly to the pan. Stir in the gnocchi well, adding a little more oil if desired. Fry everything together and season with salt and pepper. Arrange in plates or bowls, garnish with parsley, and serve.