Summary

Ingredients

• 250 g nocchi with rosemary
• 0.5 ½ aubergine (s)
• 0.5 ½ zucchini
• 1 onion (s)
• 2 cloves garlic)
• 400 ml tomatoes, chunky, from the can
• 100 g baby spinach
• 150 ml water
• 2 tablespoon tomato paste
• 1 tablespoon coconut blossom sugar
• 4 tablespoon olive oil for frying
• 1 teaspoon chilli salt
• 0.5 teaspoon ½ pepper, colored, ground
• 1 teaspoon paprika powder, noble sweet

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Instructions

1. Cut the eggplant, zucchini and onions into cubes, chop the garlic. Wash the spinach.
2. Heat the olive oil in a large pan. Sear the gnocchi in it. Take out after 5 minutes and keep warm. Now fry the other ingredients except tomatoes, spinach and coconut blossom sugar in the pan. When everything is nice and brown, add the tomatoes, sugar and spices. Let it boil once. Add the water and baby spinach. Thicken everything for another 7 minutes and simmer on medium heat.
3. Season to taste, arrange everything together and serve.
4. The recipe can also be found here on my blog:
5. https://www.vegan-cooking-with-thalija.de/archive/799/heute