Gnocchi in Cream Sauce with Fresh Herbs

Summary

Ingredients

• 1 pack gnocchi from the refrigerated shelf
• some onion (s), white
• 2 cloves garlic
• 250 g bacon (pork belly)
• 300 g mushrooms (e.. mushrooms)
• 250 g cream
• 2 tablespoon beef broth or vegetable broth, instant
• salt and pepper
• 2 tablespoon brandy
• 8 cocktail tomatoes
• 1 bunch parsley
• 1 bunch chives
• 1 spring onion (s)

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Instructions

1. Finely dice the onion and the pork belly a little more coarsely, press through the garlic or chop very finely. Clean the mushrooms and cut into slices, clean and cut the tomatoes into eighths and also clean and finely chop the parsley, chives and spring onions.
2. Put the oil in a deep pan or large saucepan and heat. Fry the onions, garlic and pork belly over medium heat for about 2-3 minutes. Add the mushrooms and fry for about 5 minutes. Pour in the cream and bring to the boil.
3. In the meantime, bring the water to the boil, add the stock cube to the water and cook the gnocchi according to the instructions on the packet. Salt and pepper the cream sauce and add the brandy. Season with broth to taste.
4. After draining, add the cooked gnocchi to the cream sauce and let it steep for approx. 2 - 3 minutes over low heat. Serve the gnocchi on two plates and pour the herbs and tomatoes (amount to taste) over them.