Green vegetable pan with gnocchi

Ingredients for 4 servings:

• 500 g potatoes, floury
• 1 egg(s), size M
• salt and pepper
• 80 g flour
• 2 green bell peppers
• 2 zucchinis
• 1 onion(s)
• 4 tbsp oil (olive oil)
• 300 g peas, frozen
• ½ box of cress
• 50 g cheese (Gouda), grated

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Wash the potatoes and cook in salted water for 25 minutes. Drain, rinse, peel, and press through a ricer. Knead the potato mixture with the egg, salt, pepper, and flour. Shape into a roll and cut into 2-cm pieces. Use a fork to shape into gnocchi. Wash and trim the bell pepper and zucchini and cut into pieces or slices. Peel and dice the onion. Heat the oil and sauté the onion and bell pepper for 6 minutes. Add the zucchini and peas and sauté for another 5 minutes. Season with salt and pepper. Cook the gnocchi in boiling salted water for 6-7 minutes. When they rise to the surface, remove with a slotted spoon and let drain. Pick the cress, wash it, and fold it into the vegetables. Arrange the gnocchi with the vegetables, scatter the cheese over the top, and serve.