Aromatic sage gnocchi with cherry tomatoes & Parmesan - vegetarian
Time
Preparation time: 15 min.
Cooking or baking time: 20 min.
Total preparation time: 35 min.
I still had a pack of gnocchi, a handful of sage and cherry tomatoes at home. This resulted in this aromatic and vegetarian dish. Rounded with garlic, Parmesan cheese and a mix of pumpkin seeds, cranberries and almonds.
ingredients
- 250 g of gnocchi
- 250 g cherry tomatoes
- 3 cloves of garlic
- 1 handful of sage
- Salt, pepper, garlic powder
- 1 tbsp agave syrup
- 1 tbsp olive oil
- Butter and oil for searing
- About 3 tablespoons pumpkin seeds (or I had a mix of cranberries, almonds and pumpkin seeds, because you can be creative)
- Some Parmesan (small slices)
preparation
- Pre-heat the oven to 220 degrees Celsius.
- Wash the sage, dry a little bit, remove the leaves and cut about half of them.
- Wash and halve the cherry tomatoes, then place them in a casserole dish.
- Peel garlic cloves and cut into thin slices.
- Garlic slices and the sage are spread over the tomatoes.
- Salt everything and pepper, drizzle with agave syrup and the olive oil.
- Now set the oven to 200 degrees and cook the tomatoes for about 15 minutes.
- Pull the gnocchi in salted water for 2 minutes and then drain.
- In the meantime, heat the pumpkin seeds without oil (not necessary) in a pan and roast a little.
- Heat the butter in a pan and a little oil, in which the gnocchi and the remaining sage are sautéed crispy and seasoned with garlic powder and a little salt.
- Now the tomatoes should be ready and everything is nicely done together, sprinkled with the pumpkin seeds and the Parmesan cheese.
So I had used many leftovers, and a quick, delicious lunch!
