Ingredients
|
Gnocchi from 200 g potato dough mixture |
| 4 carrots |
| 1 large onion |
| garlic (čfresh or dried) |
| 1 young courgette |
| herb salt, pepper |
| olive oil |
| 3 sprigs rosemary (or powdered) |
How to prepare
Dice the onion, put in a frying pan with a drop of olive oil and roast with a pinch of salt until slightly golden. Add the diced carrot, season with the herb salt, add fresh or dried garlic (to your liking) and 2-3 sprigs of rosemary. Mix, roast for a while, add a little water and stew under a pot lid for about 10 minutes. In the meantime, slice the courgette lengthwise creating thin “semi-circles”. Add them to the carrot after 10 minutes and stew all together for a while (the courgette is done fairly quickly). Lastly, add the hot cooked gnocchi (see the basic gnocchi recipe) to the vegetables. You can also add diced and roasted or hot tofu to the mixture.
