Pan Roasted Vegetable Stew with Gnocchi
By chef Gulasch
A light and tasty dish combining lecho with gnocchi, roasted vegetables, and egg. Ideal for lunch or a quick dinner, served with pepper sauce.
- 13 min
- total
- Easy
- level
6 min prep · 7 min cook
What you will need
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Potato Gnocchi 125 g -
Bell Pepper 0.5 pcs -
Cherry Tomatoes 50 g
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Red Onion 0.5 pcs -
Ajvar 2 tbsp -
Chives 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Get all the ingredients ready so you have everything at hand - let's start cooking! 🔪🔥
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Slice the pepper into strips. Slice the pepper into strips so it cooks evenly while sauteing.
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Cut the tomatoes in half. Cut the cherry tomatoes in half to keep them juicy while sauteing.
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Slice the red onion into strips. Slice the red onion into thin strips so it becomes soft and aromatic after sauteing.
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Saute the vegetables in oil. In hot oil, quickly saute the peppers, onion, and tomatoes until they begin to brown, about 3-4 minutes.
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Add the gnocchi and saute. Add the gnocchi to the pan and saute for another minute so they get a light crust and the flavors combine.
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Add the ajvar and simmer. Add the ajvar and a little water, simmer for at least 5 minutes so the sauce thickens and the gnocchi cook through.
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Serve. Serve: spoon the sauce onto the plate, arrange the roasted vegetables and gnocchi around it, and serve.🍽️😋
Ratings and comments
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