Summary

Ingredients

• 300 g nocchi, from the refrierated shelf
• 2 carrot (s)
• 1 small onion (s)
• 1 clove garlic
• 60 g bacon, diced
• 100 g herbal cream cheese
• 0.5 ½ cup cream
• 0.5 teaspoon ½ thyme, dried
• Salt and pepper, whiter
• 1 piece (s) sugar cubes
• some mineral water, medium
• 1 tablespoon ghee or clarified butter
• chives

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Instructions

1. Peel the carrots and cut them into not too thin slices. Peel the onion and garlic and cut into fine cubes. Cook the gnocchi according to instructions, drain and set aside for a moment. When you start preparing the carrot and cheese sauce, slowly fry the gnocchi in a pan in a little ghee or clarified butter until golden.
2. Heat a little ghee in a non-stick pan and sauté the onion, garlic and ham cubes briefly. After three minutes, add the carrot slices and 1 lump of sugar and continue steaming. If it simmers down too much, you can deglaze with a little mineral water.
3. When the carrots are firm to the bite, stir in the herbal cream cheese and cream and simmer everything gently. Season with thyme, a little salt and white pepper. The sauce really only needs a little additional seasoning, as the taste comes from the ingredients alone. Let everything simmer a little longer and, if necessary, adjust the creaminess or consistency of the sauce with mineral water according to your own preferences.
4. When the gnocchi are nicely fried and the sauce is ready, arrange them in large, deep plates and sprinkle with chives if desired.