(Gnocchi: Traditional Potato / Sweet Potato /Beetroot)
Heat 2 tablespoons extra-virgin olive oil in a deep pan, sauté 1 cup chopped carrots and one minced garlic clove over medium heat. Add 2 cups cherry tomatoes and sauté for another 30 seconds. Add 1 cup chicken or vegetable stock, bring to boil and add 250 grams of asparagus, cut into 2.5cm lengths, and 250 grams of green peas. Cook until vegetables are tender. Add to cooked gnocchi with 1 cup grated Parmesan cheese and 1/4 cup chopped fresh basil.