Colorful Gnocchi with Hidden Vegetable Cheese Sauce

Tender gnocchi in a creamy cheese sauce, in which zucchini and carrots disappear invisibly, plus sweet peas and bell pepper pieces. The sauce can be prepared in advance, and the gnocchi go into the pan only shortly before serving.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 500 g Potato gnocchi (from the refrigerated section)
• 1 Stück Zucchini
• 2 Stück Carrots
• 1 Stück red bell pepper
• 150 g Peas (frozen)
• 200 g Cream cheese
• 150 ml Milk
• 50 g Parmesan, grated
• 2 EL Olive oil
• 1 Stück Garlic clove
• Salt
• Pepper
• Bund Basil, fresh

Method

1. Wash the zucchini and carrots, peel the carrots, and cut both into small cubes. Deseed the bell pepper and also dice it. Peel the garlic.
2. Heat one tablespoon of olive oil in a large pan. Gently sweat the zucchini, carrots and bell pepper with the garlic over medium heat for about 8 minutes until soft, stirring occasionally.
3. Transfer the vegetables with the cream cheese, milk and Parmesan into a tall container and blend finely with an immersion blender. Season with salt and pepper and keep the sauce warm.
4. Bring plenty of salted water to a boil in a large pot. Add the gnocchi and cook according to the package instructions until they float to the surface, then remove them with a slotted spoon.
5. Add the peas to the gnocchi in the water and cook along until they are warm, then drain.
6. Heat the remaining tablespoon of olive oil in the pan, and briefly fry the gnocchi and peas in it until they take on a little color.
7. Stir in the cheese sauce, heat briefly and adjust the seasoning with salt and pepper.
8. Wash the basil, pick off the leaves and chop them coarsely. Plate the gnocchi and sprinkle with basil.