Gnocchi and Tomato Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g nocchi, vean
- 250 g cocktail tomatoes
- 1 handful rocket
- 3 spring onion (s)
- 1 handful tomato (s), pickled, dried
- 1 handful olives
- 1 clove garlic
- 200 g tomato (s), sieved
- 2 tablespoon olive oil
- salt and pepper
- sugar
- 2 teaspoons, heaped oregano, dried
Print Recipe
Pin Recipe Instructions
- Quarter the cocktail tomatoes, cut the spring onions into rings, halve the olives and chop the sun-dried tomatoes.
- Cook the gnocchi according to the instructions.
- In the meantime, fry the onions in oil and add the garlic. Add the cooked gnocchi and fry a little. Deglaze with the tomatoes, heat briefly and then add the olives, the sun-dried tomatoes and the cherry tomatoes.
- When everything is warm, fold in the rocket and serve.
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