Parmesan gnocchi on vegetables

Name: Parmesan gnocchi on vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g floury potatoes; 150 g Flour; 30 g grated parmesan cheese; 7-10 Tbsp Salt; 1 Onion; 1 Aubergine; 1 Courgette; 1 red pepper; 2 TABLESPOONS Olive oil; 1 package (250 g) tomato pulp in pieces; 7-10 Tbsp Pepper; 1 collar Parsley; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g floury potatoes
150 g Flour
30 g grated parmesan cheese
7-10 Tbsp Salt
1 Onion
1 Aubergine
1 Courgette
1 red pepper
2 TABLESPOONS Olive oil
1 package (250 g) tomato pulp in pieces
7-10 Tbsp Pepper
1 collar Parsley
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Wash the potatoes and cook with the skin in boiling water for about 20 minutes. Drain, rinse with cold water and peel. Press through the potato press while still hot. Let cool down a little. Knead in flour and parmesan bit by bit.
2
Season with salt. Form potato mixture on a floured work surface into longish rolls (approx. 2 cm Ø), cut into slices and press in with a fork. Cover with foil and put aside. Peel and chop the onion.
3
Clean, wash and chop the vegetables. Steam onion and bell pepper in hot oil for about 3 minutes. Add remaining vegetables and cook for another 5 minutes. Add the tomato pieces and heat them up. Season to taste with salt and pepper.
4
Cook the gnocci in boiling salt water for 3-5 minutes until they rise to the surface. Wash the parsley, dab dry and chop except for a little to garnish. Arrange some gnocchi with vegetables on a plate.
5
Sprinkle with parsley and garnish.