Gnocchi Vegetable Pan

Name: Gnocchi Vegetable Pan
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 1 Courgettes (about 200 g); 300 g Tomatoes; 1 Garlic clove; 300 g Chicken filet; 3 TABLESPOONS Olive oil; 1 package (400 g) fresh gnocchi (cooling shelf); 1 TEASPOON dried oregano; 1 TEASPOON Instant vegetable stock; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Oregano

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 3

1 Courgettes (about 200 g)
300 g Tomatoes
1 Garlic clove
300 g Chicken filet
3 TABLESPOONS Olive oil
1 package (400 g) fresh gnocchi (cooling shelf)
1 TEASPOON dried oregano
1 TEASPOON Instant vegetable stock
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Oregano

Directions

1
Wash and clean the zucchini and cut into thin slices. Wash and clean the tomatoes and cut them into pieces. Peel garlic and chop finely. Wash the meat, dab dry and cut into strips.
2
Heat 2 tablespoons of oil in a frying pan. Brown the meat all around in it, take it out. Fry the gnocchi in the frying fat until golden brown, also remove. Heat 1 tablespoon of oil in a frying pan and fry the zucchini.
3
Add the garlic, tomatoes and oregano and fry briefly. Mix the stock with 200 ml of hot water and pour into the pan. Add meat and gnocchi and bring everything to the boil again. Season to taste with salt and pepper.
4
Garnish with oregano.