Summary

Ingredients

• 2 bell pepper (s)
• 1 zucchini
• 0.5 ½ onion (s)
• 1 small clove garlic
• 60 ml vegetable stock
• 1 packet tomato (s), happened
• 1 teaspoon, heaped mint, dried
• marjoram
• oregano
• thyme
• salt and pepper
• 1 pinch chili powder
• 400 g nocchi
• Parmesan

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Instructions

1. Cut the peppers into strips, halve and fry them in a pan with a little vegetable oil (until they start to roast). Then add the diced onion and fry for a short time. Deglaze with the vegetable stock and put a lid on the pan.
2. Halve the zucchini and cut into crescent-shaped, approx. 1.5 cm thick pieces and add together with the finely chopped garlic clove. Let the whole thing simmer for about 5 minutes over medium heat. Then add the tomatoes and bring to the boil together with the remaining spices and simmer for 5 minutes.
3. Take the gnocchi out of the packaging, add them directly to the ratatouille and let cook for 5 minutes. Put the ratatouille on plates or in bowls and sprinkle with the parmesan.