Ingredients

Sauce:

400 g veal scallops

50 ml SMS Extra Virgin olive oil

80 g onion

100 g carrots

150 g zucchini

150 g fresh red pepper

75 g leek

1 Chopped Tomato Podravka (390 g)

1 tablespoon Vegeta

½ teaspoon salt

¼ teaspoon pepper

50 ml white wine

1 Frozen Potato Gnocchi Podravka (500 g)

We used

Vegeta universal

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons45 min

• 1 Boil the gnocchi in water seasoned with salt, wash and drain.
• 2 Heat 2 tablespoons olive oil in a frying pan and fry shortly veal scallops cut into thin strips.
• 3 When the meat is nice golden colour, remove it from the pan and set aside.
• 4 Add the rest of olive oil to the same frying pan, add carrots cut into thin sticks and onion cut into slices.
• 5 Fry on a medium-low heat for about 1-2 minutes, then add red pepper cut into thin sticks.
• 6 Fry for another 2-3 minutes, then add zucchini cut into sticks, leek cut into rings and fry for yet another 2 minutes.
• 7 Splash with wine, season with salt, pepper, Vegeta, stir then stir in chopped tomato. Sauté over a medium-low heat for 5 minutes, add some water if necessary.
• 8 Add the toasted veal strips, boiled gnocchi, stir well and serve. Season it with salt and pepper at wish.