Vegetable dumplings
Instructions
Peel and slice the veil the onion, then FRY it in a pan with 4 tablespoons of olive oil for 2-3 minutes.
Peel and wash the remaining vegetables, cut them into cubes and place them in the pan of sauce with Rosemary.
Cook over high heat for about 10 minutes, add salt, pepper and add the tomato pulp.
Cover and cook for 10 minutes over low heat.
Meanwhile boil the gnocchi in boiling salted water; drain them as they rise to the surface and toss with vegetable sauce, after eliminating the Rosemary.
Stir and sprinkle grated Parmesan.
