Gnocchi Vegetable Pan

Name: Gnocchi Vegetable Pan
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 1 collar Chervil and chives; 500 g Edible quark (20 % fat); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 250 g Mushrooms; 250 g Courgette; 300 g Tomatoes; 500 g detached pork chop; 2 TABLESPOONS Oil; 400 g Potato gnocchi (refrigerated shelf)

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 3

1 collar Chervil and chives
500 g Edible quark (20 % fat)
7-10 Tbsp Salt
7-10 Tbsp black pepper
250 g Mushrooms
250 g Courgette
300 g Tomatoes
500 g detached pork chop
2 TABLESPOONS Oil
400 g Potato gnocchi (refrigerated shelf)

Directions

1
Wash the herbs, dab dry, put some chervil aside for garnishing. Chervil finely chop and cut chives into small rolls. Stir the herbs, except for 1 tablespoon of chives, into the quark, season with salt and pepper.
2
Clean and clean the mushrooms and cut them into slices. Wash and clean the zucchini and tomatoes. Zucchini in slices, tomatoes in cubes cut. Wash the slices, dab dry and cut into cubes. Heat the oil in a pan, fry the smoked pork loin and gnocchi for about 5 minutes, turning frequently, and remove.
3
Fry the mushrooms and zucchini in the cooking fat for 3-4 minutes. Add tomatoes and fry for another 1-2 minutes. Season with salt and pepper. Mix in gnocchi and smoked pork loin, serve with herb curd cheese. Garnish with put aside herbs.