John Myers
Ingredients for 4 servings:
- 1 onion(s)
- 4 m.-sized carrot(s)
- 1 bell pepper(s)
- 1 zucchini
- 500 g gnocchi
- 300 ml vegetable stock
- Tomato paste
- herbs, Italian
- salt and pepper
- 100 g mozzarella, grated
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes
Put a generous amount of vegetable cream on the pan. Meanwhile, finely chop the onions. When the oil is hot, add the onions and let them become translucent. First, peel and chop the carrots, then the bell peppers, and finally the zucchini. Season with salt and pepper. Add Italian herbs (I always have some frozen) as needed. Stir well and let them simmer. Now add the prepared vegetable stock and tomato paste, add the gnocchi to the pan, and simmer for about 5 minutes, stirring frequently. If there is too little liquid, top up with a little hot water. Then transfer everything to a baking dish, sprinkle with the mozzarella, and bake at 180°C for about 15-20 minutes, until the cheese is a lovely golden brown.
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