Tuscan Gnocchi

Ingredients for 4 servings:

• 1 m.-large zucchini
• 1 m.-large bell pepper(s), red
• 50 g leaf spinach
• 200 ml water, hot
• ½ can tomatoes, pureed
• 250 g gnocchi
• 1 tsp instant chicken broth
• salt and pepper
• some Parmesan, freshly grated

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Dice the zucchini and bell peppers and fry in a little oil. Add the spinach leaves, let it wilt briefly, and then stir to combine. Mix the chicken stock with the hot water and add to the vegetables. Add the passata and bring to a boil briefly. Add a little grated Parmesan cheese and let it melt. Meanwhile, cook the gnocchi in hot water for about 3 minutes until al dente, then drain in a sieve. Season the vegetables with salt, pepper, and chicken stock and add the gnocchi. Let everything simmer for about 5 minutes. Serve on plates.