Mediterranean gnocchi pan

Ingredients for 2 servings:

• 300 g gnocchi, from the refrigerated counter
• 2 zucchinis
• 2 handfuls of cherry tomatoes
• 1 tbsp oil for frying
• some vegetable broth, instant
• 20 g Parmesan
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quick to prepare, vegetarian and delicious

First, boil water for the gnocchi, add salt, and cook the gnocchi according to the package instructions. Cut the zucchini into half-moons and the tomatoes into slices. Dice larger tomatoes. Fry the zucchini in oil until nicely browned, then season with salt and pepper. Reduce the heat to medium and stir in the tomatoes. Remove the gnocchi from the cooking water with a slotted spoon and add them to the pan with the vegetables. Take about 200 ml of the cooking water for the gnocchi, stir in the vegetable stock, and add it to the pan. Bring to a simmer and reduce slightly, then grate the Parmesan cheese over the top. Season with salt and pepper. Tip: This dish is also great for pre-cooking for the next work day.