Summary

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

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Instructions

1. Quarter the cocktail tomatoes, cut the spring onions into rings, halve the olives and chop the sun-dried tomatoes.
2. Cook the gnocchi according to the instructions.
3. 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.
4. When everything is warm, fold in the rocket and serve.