Roasted gnocchi with summer vegetables

Name: Roasted gnocchi with summer vegetables
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 medium zucchini; 1 collar Spring onions; 200 g cherry tomatoes; 2–3 young garlic cloves; 3 Stem(s) Oregano; 125 g Bacon cubes; 400 g fresh gnocchi (cooling shelf); 2 TABLESPOONS Olive oil; 1/2 TEASPOON Vegetable broth; 50 g Parmesan (piece); 7-10 Tbsp salt and pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

1 medium zucchini
1 collar Spring onions
200 g cherry tomatoes
2–3 young garlic cloves
3 Stem(s) Oregano
125 g Bacon cubes
400 g fresh gnocchi (cooling shelf)
2 TABLESPOONS Olive oil
1/2 TEASPOON Vegetable broth
50 g Parmesan (piece)
7-10 Tbsp salt and pepper

Directions

1
Clean and wash the zucchini, cut them in half lengthwise and slice them. Clean and wash spring onions and cut them into pieces. Wash and halve the tomatoes. Halve garlic cloves according to size (peeling is not necessary).
2
Wash the oregano, shake dry and remove the leaves.
3
Fry the bacon in a large pan without fat until crispy, remove. Fry the gnocchi in the frying fat for about 5 minutes, turning them until golden brown.
4
Heat the oil in the frying fat. Fry the prepared vegetables, garlic and oregano in it. Add gnocchi and bacon again. Add approx. 1/8 l water and broth. Bring to the boil and simmer for 2-3 minutes.
5
Slice the parmesan into shavings and mix in half. Season gnocchi pan with salt and pepper. Sprinkle the rest of the parmesan on top.
6
Drink tip: cool rosé wine, e.g. Bardolino rosato.