400 g gnocchi
½ zucchini, in small cubes
½ eggplant, in small cubes
1 pointed pepper, diced
2 tablespoons cream cheese
½ teaspoon thyme
½ teaspoon rosemary
3 tablespoons pine nuts
pepper and salt
Bring a pan of water to the boil and cook the gnocchi until they float to the top. Drop them off. Chop the onion and fry in a little oil. Add the pointed pepper and fry for 2 minutes. Add the courgette and aubergine and fry for 5 minutes.
Season the vegetables with rosemary, thyme, pepper and salt. Carefully fold in the gnocchi and fry them briefly over high heat. Finally, stir in the cream cheese for a smooth dish. Top the gnocchi stir-fry with pine nuts.
Source: Leukerecepten by leukerecepten-nl.
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