Roasted gnocchi with summer vegetables

Name: Roasted gnocchi with summer vegetables
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 Courgettes (about 150 g); 1 collar Spring onions; 200 g cherry tomatoes; 4 young garlic cloves; 3 Stem(s) Oregano; 2 TABLESPOONS Olive oil; 125 g diced bacon; 1 package (400 g) fresh gnocchi (cooling shelf); 150 ml Vegetable broth; 50 g sliced parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp black pepper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

1 Courgettes (about 150 g)
1 collar Spring onions
200 g cherry tomatoes
4 young garlic cloves
3 Stem(s) Oregano
2 TABLESPOONS Olive oil
125 g diced bacon
1 package (400 g) fresh gnocchi (cooling shelf)
150 ml Vegetable broth
50 g sliced parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp black pepper

Directions

1
Wash and clean the zucchini, cut in half lengthwise and cut into slices. Clean, wash and cut the spring onion into large pieces. Wash and halve the tomatoes. Depending on the size of the garlic cloves, halve them if necessary. Wash oregano, dab dry, put aside a little to garnish, chop the rest finely
2
Heat the oil in a large frying pan. Fry the bacon in it and take it out. Fry the gnocchi in the frying fat for about 5 minutes while turning. Add prepared vegetables, oregano and bacon, fry briefly.
3
Add stock, bring to the boil, simmer at medium heat for 2-3 minutes. Mix in about half of the parmesan. Season to taste with salt and pepper. Sprinkle with the rest of the Parmesan cheese, garnish with oregano and serve immediately