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🍽️ Cream Cheese Gnocchi Stuffed with Aioli and Grilled Vegetables

350 kcal · 30 min · 4 servings

Ingredients

• 1 packet Henglein stuffed cream cheese gnocchi with aioli
• 1 small eggplant(s)
• 1 zucchini
• 1 bell pepper(s), red
• 1 onion(s), red
• 3 large mushrooms
• 1 medium-sized carrot(s)
• 2 garlic clove(s) (chopped)
• 1 tsp herbs, Italian
• salt and pepper
• 1 tsp teriyaki sauce
• olive oil
• 2 tbsp olive oil
• salt and pepper
• 1 tsp lemon juice
• 1 tsp honey
• 2 tbsp water
• 1 scallion(s) (finely chopped)

Instructions

1. 1. Thoroughly wash the vegetables.
2. 2. Cut the vegetables into large pieces or thick slices.
3. 3. Place the vegetable pieces into a baking dish.
4. 4. Season the vegetables with salt, pepper, chili flakes, and Italian herbs.
5. 5. Add the teriyaki sauce and two to three tablespoons of olive oil.
6. 6. Mix everything well so that the vegetables are evenly seasoned.
7. 7. Grill the vegetables on grill setting level 3 for about eight to ten minutes.
8. 8. Heat some olive oil in a pan.
9. 9. Fry the gnocchi for about three minutes until golden brown.
10. 10. Mix all ingredients for the aioli sauce in a separate bowl.
11. 11. Spread the grilled vegetables onto a plate.
12. 12. Place the fried gnocchi on top of the vegetables.
13. 13. Add the aioli sauce.
14. 14. Enjoy the finished dish.

Nutrition per serving

• kcal: 350
• Protein: 10 g · Fett/Fat: 15 g · Carbs: 45 g