Gnocchi with Root Vegetables

Summary

Ingredients

• 500 g nocchi
• 1 onion (s)
• 0.5 ½ turnip (s)
• 2 carrot (s)
• 2 beetroot
• 4 strips tomato paste, approx. cm each
• 1 teaspoon chervil
• 1 teaspoon wild garlic, chopped
• some salt and pepper
• 3 tablespoon margarine
• 2 tablespoon sesame seeds
• 1 tablespoon sunflower seeds

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Instructions

1. Peel the vegetables and cut into small pieces, preferably at the end of the beetroot, as they give their juice a strong color. Melt the margarine in a pan and cook the turnip over medium heat.
2. After a few minutes add the carrot pieces. When the carrots and turnip are almost done, add the gnocchi, onion and beetroot pieces.
3. At the same time add the tomato paste and herbs. I take 2-fold concentrated marrow with a strip length of about 4 cm. Possibly add a little more margarine if it gets too dry.
4. Pepper and salt to taste. Just before the end of the cooking time, add the sesame seeds and sunflower seeds.
5. This fits e.g., a salad with grated carrot and a dressing of mustard, lemon juice / fruit vinegar, oil, dill and sugar.