Quick Italian Gnocchi With Dried Tomatoes

Growing up in Switzerland Italian cuisine was always part of my life. It would be impossible to imagine my childhood without pizza, pasta and lasagne. Sometimes it seems to me that Italian cuisine is more present in Switzerland than our own.

To behonest, I was never that enthusiastic about gnocchi as a child. I can't even say what the reason was. But somehow, they were always too floury or too doughy for me and I liked everything with pasta much better anyway. But when I dared to experiment with gnocchi myself, it would be an understatement to say that I was pleasantly surprised. I really fell in love with the combination of gnocchi and dried tomatoes.

Over time, I tried different vegetables and finally stuck with garden rocket. To give the dish a slightly earthy touch, I add mushrooms and top everything off with some fresh basil. It's a delicious dish that takes less than 15 minutes to prepare and can be used as a leftover or be cooked in advance for the following days.

Ingredients

For 4 servings

1.2 kg gnocchi (for the quick recipe I use vegan ready-made gnocchi from the supermarket)
½ jar of dried tomatoes, pickled
100g mushrooms
2 handfuls of garden rocket
3 onions
3 cloves of garlic
1 bunch of basil
Some rapeseed oil for the pan
Some salt
Some pepper

Instructions

Chop the onions and garlic cloves. Remove the dried tomatoes from the jar. Put them on kitchen paper to drain the oil. Then cut into smaller pieces. Cut the mushrooms into strips.
Put some oil in a large frying pan and heat. Add the chopped onions and garlic cloves and fry over a medium heat until translucent.
Add the ready-made gnocchi and fry gently for about 3-4 minutes. In the meantime, chop the basil.
Add the dried tomatoes and mushrooms and fry for another 5-10 minutes.
Add the garden rocket and fry for about one more minute.
Finally, add the basil, salt and pepper to the pan, mix everything well and remove from the heat. Serve directly.