Summary

Ingredients

• 500 g nocchi
• 12 stalks asparagus, green
• 0.5 ½ aubergine (s)
• 1 clove garlic
• olive oil
• salt and pepper

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Instructions

1. Chop the eggplant into large pieces and season with salt, set aside and let it steep.
2. Wash the asparagus thoroughly and cut off the woody ends, peeling is not a must with green asparagus. Cut the asparagus into pieces approx. 2 cm long and stew in a little water for approx. 10 minutes, but only add the asparagus tips towards the end, as they cook faster.
3. In the meantime, heat a large dash of olive oil in a large pan and fry the eggplant pieces until cooked through.
4. When the asparagus is done, drain and add to the aubergine with a pressed or finely chopped clove of garlic. Add another strong dash of olive oil, salt and pepper and fry everything again for about 3-5 minutes.
5. Cook the gnocchi according to the instructions and drain. Put the gnocchi in the pan, toss everything together, season to taste.
6. Tastes even better when served with fresh parmesan.