Summary

Ingredients

• 3 large tomato (s), diced or canned tomato pieces
• 1 tuber fennel, cut into pieces
• 1 clove garlic
• 1 bell pepper (s), red or yellow, diced
• 1 small Bunch spring onions
• 600 g nocchi
• some water
• 2 tablespoon olive oil
• 1 teaspoon fennel seeds
• 1 teaspoon herbs, Italian, dried
• salt and pepper
• 1 teaspoon basil, dried
• parsley
• possibly vegetable broth, instant
• possibly cheese

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Instructions

1. Heat the olive oil in a large pan, add the spring onion, cut into rings, with the pressed garlic clove to the pan and sauté briefly. Then add the paprika and fennel and sauté briefly.
2. Now add the tomato pieces and season with Italian herbs, salt and pepper. At this point I also add the fennel seeds to the vegetables. Let the whole thing cook for about 5 minutes over medium heat.
3. Now put the gnocchi out of the package in the pan and add a little water, but only enough so that the gnocchi don`t get too dry, but the vegetables don`t get watery. It is better to add a little more water when you notice that it was not enough.
4. I like to add 1 teaspoon of stock powder (vegetable stock) to the sauce. I let the gnocchi soak in the vegetables over low heat for about 5 minutes, so they take on the taste of the sauce. Don`t forget to stir in between. At the end I season with basil and parsley (both can be fresh - I have the parsley from the freezer and the basil dried).
5. I think that a little cheese would add a little more flair to the dish, but I also liked it - a delicious, filling vegetarian dish that is quick to prepare and requires only a few ingredients.