Description
Goldbraun überbackene Gnocchi schmiegen sich in eine fruchtige Tomatensauce mit zartem Gemüse. Aromatischer Knoblauch, süße Paprika und feine Zucchini sorgen für ein cremig-saftiges Geschmackserlebnis.
Ingredients
Scale
- 2 cloves garlic
- 1 onion
- 1 bell pepper
- 1 zucchini
- 1 pinch pepper
- 1 pinch salt
- 2 tablespoons tomato paste
- 500 ml strained tomatoes (passierte Tomaten)
- 1 tablespoon oregano
- 2 tablespoons oil
- 500 g gnocchi
- 50 g Parmesan (or mozzarella cheese)
Instructions
- Begin by preparing the vegetables. Peel the onion and cut it into small cubes. Peel the garlic cloves and finely chop them. Wash the bell pepper and zucchini thoroughly. Remove the seeds and stem from the bell pepper, then cut both the bell pepper and the zucchini into small bite-sized pieces. Set all the chopped vegetables aside.
- Heat the oil in a large skillet or frying pan over medium heat. Add the chopped onion and garlic to the pan and sauté them, stirring occasionally, until the onions become translucent and fragrant, which should take about 2-3 minutes.
- Add the chopped zucchini and bell pepper to the pan with the onions and garlic. Sauté the vegetables for about 3-5 minutes, stirring occasionally, until they begin to soften and take on a bit of color.
- Stir in the tomato paste and cook it with the vegetables for another 1-2 minutes to enhance its flavor. Then pour in the strained tomatoes (passierte Tomaten) and stir everything well to combine. Allow the sauce to simmer gently for about 5-10 minutes, so the flavors meld together. Season the sauce with salt, pepper, and oregano to taste. Stir well and adjust the seasoning if needed.
- While the sauce is simmering, fill a large pot with water and bring it to a boil. Add a generous pinch of salt to the water. Once boiling, carefully add the gnocchi to the pot. Cook the gnocchi according to the package instructions, usually until they float to the surface, which typically takes 2-3 minutes.
- Meanwhile, preheat your oven to 180°C (350°F) with top and bottom heat (Ober-/Unterhitze).
- Once the gnocchi are cooked and have floated to the surface, use a slotted spoon to remove them from the water and drain them briefly. Add the drained gnocchi directly into the skillet with the tomato and vegetable sauce. Stir gently to coat the gnocchi evenly with the sauce.
- Taste the sauce again and adjust the seasoning with additional salt, pepper, or oregano as needed. Transfer the entire mixture to a large ovenproof baking dish, spreading it out in an even layer.
- Sprinkle the grated Parmesan (or mozzarella cheese) evenly over the top of the gnocchi and vegetable mixture. Place the baking dish in the preheated oven and bake for about 10-15 minutes, or until the cheese has melted and is bubbly and lightly golden.
- Remove the baked gnocchi from the oven and let it cool for a few minutes before serving. Serve hot, garnished with fresh herbs like basil or oregano if desired.
Notes
You can vary the vegetables according to your taste or what you have on hand—try adding mushrooms, spinach, or eggplant for extra flavor and nutrients. For a heartier meal, you can mix in some cooked lentils or chickpeas. Serve with a fresh green salad and some crusty bread for a complete vegetarian meal. If you prefer a milder cheese flavor, use mozzarella; for a stronger taste, opt for Parmesan. Leftovers can be stored in an airtight container in the refrigerator for up to two days and reheated in the oven or microwave.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 200-300
- Sugar: 3-8g
- Sodium: 300-600mg
- Fat: 13-20g
- Saturated Fat: 4-6g
- Carbohydrates: 15-25g
- Fiber: 4-8g
- Protein: 5-10g
- Cholesterol: 0-20mg
