Ingredients500 gram gnocchi
6 cloves of garlic, crushed
1 Italian eggplant, diced
8 okra, sliced thickly
1/4 bunch spinach, coarsely chopped
1/2 (190 gram) pack of firm tofu
5 tomatoes, diced
InstructionsIn a heated wok, add enough olive oil to cover the bottom, saute the garlic cloves.
Add eggplant, okra and stir-fry until tender.
Add spinach, tofu, and tomatoes, and mix
Cook gnocchi in a large saucepan half-filled with water until most of the pieces float to the surface.
Rinse gnocchi, and add into vegetable mixture on the wok.
Garnish with parsley on top, and enjoy.
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