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Do you fancy something really delicious, but only little time and inclination to cook? With my recipe for gnocchi in creamy mushroom sauce, you can satisfy your hunger and appetite in less than 30 minutes. But if you have more time and really feel like cooking and gnocchi, I recommend you make the gnocchi yourself. Here I’ll show you how:
Whether homemade or from the cooling shelf: Gnocchi taste really good when they are lightly roasted in a pan until they shimmer golden brown. This gives you a crispy skin with a soft core. Meanwhile, the sauce is prepared in a separate pan by frying a chopped onion with mushrooms and deglazing with vegetable stock (or, for gourmets, with white wine). Then some rice cream is stirred in and seasoned with spices. Of course, the freshly grated Parmesan should not be missing, which makes the consistency of the sauce even creamier and contributes to a spicy aroma. Finally, the gnocchi are folded in again and combined with the sauce. They are particularly nice to look at, garnished with fresh herbs in a fine bowl. Bon Appetit!
Nutritional Information per serving of Gnocchi
Calories: 583 – Protein: 18g – Fat: 19g – Carbs: 84g
Gnocchi in mushroom cream
- 500g gnocchi
- 300g mushrooms
- 1 onion
- 250ml vegetable stock
- 250ml rice cream (or other cream)
- 1/2 teaspoon mustard
- 30g parmesan
- fresh parsley
- Salt, pepper, nutmeg
- Oil for the pan
- Step 1 Lightly toast the gnocchi in a pan with a little oil until they are golden brown. Cut the mushrooms into fine slices or pieces, dice the onion and fry in another deep pan. Deglaze with the vegetable stock and simmer for 10 minutes.
- Step 2 Stir the cream into the sauce and mix with a little mustard.
Grate the parmesan and stir into the sauce until it has dissolved. Season everything with salt, pepper, nutmeg and chopped parsley.