Potato gnocchi with lots of fresh spring vegetables

Ingredients for 4 servings:

• 1 bell pepper(s)
• 1 eggplant(s)
• 1 handful of chanterelles or morels or mushrooms, fresh
• 1 zucchini
• 1 Peperoncini, mild to hot to taste
• 1 spring onion(s) with green
• 8 stalk(s) asparagus, green
• 2 cloves garlic, fresh
• 1 chicory
• 1 bunch of parsley
• 3 sprig(s) herbs of your choice, fresh
• 500 g potato gnocchi from the refrigerated section
• 1 handful of Parmesan or Gruyère cheese, grated
• salt and pepper
• nutmeg
• 3 tbsp olive oil or rapeseed oil
• some butter, if necessary

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fast, healthy, vegetarian and super tasty

Wash the bell peppers, eggplant, zucchini, spring onions, and mushrooms and cut into fairly small cubes. Peel the lower third of the asparagus spears, then slice diagonally into thick slices, leaving the tips intact. Finely slice the garlic and chili peppers. Mix everything in a large bowl. Cut the chicory into strips about 1 cm wide and set aside. Chop the parsley and herbs. Heat the olive oil in a large frying pan until very hot, add all the vegetables except the chicory, and sauté well until the vegetables take on a little color (you may need to fry it in two batches). Season the vegetables in the pan and then return them to the bowl. In the same frying pan, fry the gnocchi in a little oil (or butter) for a few minutes until they have a little color, then add them to the vegetables. Then carefully mix the vegetables and gnocchi with half of the grated cheese, the chopped herbs, and the raw chicory, seasoning to taste if desired. Transfer everything to a large baking dish, sprinkle with the remaining grated cheese, and bake in the oven at 180°C for about half an hour.