Spicy pepper and broccoli gnocchi with Indian spices

Ingredients for 2 servings:

• 1 tsp coconut oil
• 2 bay leaves
• 2 large onions
• 4 garlic cloves
• 1 bell pepper(s)
• ¼ broccoli
• 1 tsp turmeric
• 0.67 tsp coriander
• ⅛ tsp cumin
• 1 tsp chili powder
• 1 tsp chili flakes
• 0.67 tsp herbs de Provence
• 0.33 tsp oregano
• ½ tsp basil
• 1 salt and pepper
• 4 drops of balsamic vinegar
• 200 g sour cream
• 500 g gnocchi
• 250 ml water

Instructions

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

Intense vegetarian enjoyment, quickly cooked

Add the coconut oil to the pan and set the stove to medium-high heat. Finely dice the onions and add them to the pan with the bay leaves. Cut the garlic cloves lengthwise once or twice, then slice them and add them. Fry the onions and garlic until golden brown, stirring regularly so nothing burns. Meanwhile, grind the spices if they aren’t already in powder form and keep them all ready in a small bowl. Add salt and pepper to taste later, unless you have experience with the desired quantities. Cook the gnocchi in lightly salted water. They are done when they float to the top. If the gnocchi are done before the onion and garlic mixture has reached the desired browning, you can fry them briefly in the pan. Dice the bell peppers, about 1-2 cm each, and add them to the pan. When the onion and garlic mixture has reached the desired degree of browning (a long roasting of the onions creates a wonderful roasted aroma), add the sour cream and water, as well as the gnocchi and all the spices. Mix everything together. Finely chop the broccoli (cut each floret in half lengthwise and crosswise about three times) and add it. Simmer briefly until the broccoli is cooked and the sauce reaches the desired consistency. Add more water if necessary. Season with salt and pepper and serve hot. Note on chili: Using flakes in addition to the powder is optional and doesn’t make much of a difference in taste. If you don’t like very spicy food, you can simply omit the flakes or, of course, reduce the amount of chili or omit it altogether. For this dish, I recommend a maximum of 2 teaspoons each of chili powder and flakes, or 4 teaspoons of chili powder.