Lečo with Potato Gnocchi and a Sunny-Side Up Egg
By chef Gulasch
Traditional leczo in a modern style - quickly sauteed vegetables served with tender potato gnocchi and a fried egg with a velvety yolk. A colorful and tasty dish ideal for a quick lunch.
- 17 min
- total
- Easy
- level
3 min prep · 14 min cook
What you will need
-
Potato Gnocchi 125 g -
Eggs 1 pcs -
Cherry Tomatoes 50 g -
Bell Pepper 0.5 pcs
-
Mini Pepper 50 g -
Red Onion 0.5 pcs -
Ajvar 1 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
-
Prepare the ingredients. Prepare all the ingredients and put water on to boil for the gnocchi - we will cook them in a moment 🍳✨
-
Cut the onion. Cut the onion into wedges
-
Cut the pepper. Cut the pepper into larger pieces
-
Saute the vegetables. Saute the vegetables in a pan over high heat for about 3-4 minutes so they stay slightly crisp
-
Cook the gnocchi. Add the gnocchi to boiling salted water and cook over high heat for about 2-3 minutes, until they float to the surface
-
Prepare the fried egg. In another pan, fry the fried egg in a little oil over medium heat for about 3 minutes
-
Fry the gnocchi. In the pan where you fried the egg, fry the gnocchi until golden brown over medium heat for about 2 minutes on all sides
-
Combine with ajvar. Add the sauteed vegetables, ajvar, and a little water to the pan with the gnocchi and briefly simmer over medium heat for about 1 minute
-
Serve the dish. Serve with the fried egg 🍳🍽️✨
Ratings and comments
Be the first to rate this meal. Reviews are added in the Goulash app and shown here read-only.
More from this category
Sandwich with Hummus and Chicken
Enjoy a unique symbiosis of flavors in our sandwich with hummus and slices of chicken, accompanied by refreshing arugula and juicy red onion.
Lentils with Sausage and Egg
Indulge in this delicious dish that combines a juicy sausage, hearty red lentils and gently cooked eggs. The core flavors are enhanced by a splash of apple cider vinegar, the aroma of garlic and shallot, freshly chopped parsley and butter, which creates a rich and creamy sauce with chicken stock. Pickled cucumbers add a refreshing touch at the end.
