Gnocchi with Zucchini Carrot Vegetables

Bring the milk and a little salt to the boil, add the semolina and swell. Mix half the package of powder for cooked dumplings with a whisk in 250 ml of cold water and swell for 5 minutes. Knead the semolina with the potato dough and form 2-3 cm thick rolls. Cut the rolls into 1 cm thick slices, heat salted water, flatten the gnocchi slightly with a fork and cook in salted water for 5-7 min. at low temperature. Remove the gnocchi, drain and keep warm.

Remove the skin from the onion and dice it. Rinse the zucchini and carrots. Scrape the carrots in addition, cut the carrots and zucchini into fine sticks.

Heat the oil and fry the onion cubes, zucchini and carrot sticks briefly.

250 ml water and cover the whole thing with a lid for about 5 minutes.

min until soft. Season the vegetables with the vegetable soup concentrate, salt and freshly ground pepper. Melt the butter and pour it over the gnocchi. Serve the

Sprinkle the gnocchi with parsley and Parmesan and arrange on plates with the zucchini and carrot vegetables.

Tip: Zucchini is a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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