Vegan gnocchi with vegetables

Ingredients for 2 servings:

• 400 g gnocchi (sweet potato gnocchi), without egg
• 3 large king oyster mushrooms
• 1 large zucchini
• 1 bell pepper(s), red
• 50 g olives
• 50 g dried tomatoes
• 1 tbsp soy cream fraîche (crème fraîche alternative)
• 1 bunch of thyme
• 1 pinch(s) of salt and pepper
• 1 pinch(s) of cayenne pepper
• some jalapeño(s)
• 3 garlic cloves
• 1 large onion(s), red
• 5 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

First, add a generous splash of olive oil to a pot and soak the thyme in it, but do not fry it. You can also make it the day before in a cup. Dice all the vegetables except the jalapenos and slice the sun-dried tomatoes. Add the olives whole. Once everything is chopped, remove the thyme from the oil. Fry the onions in the oil until translucent. Press in the garlic and fry it too. Then add the remaining vegetables. Meanwhile, prepare a pan with oil and fry the gnocchi according to the package instructions. While the gnocchi are frying, season the vegetables with salt, pepper, and cayenne pepper and stir well. Pick off any leaves from the thyme bunch as needed and add them. When the gnocchi are done (about 5-10 minutes), add them to the vegetables. Mix in the Creme Vega and the jalapenos. Let everything cook for a few more minutes. Then just season with salt and pepper.