Gnocchi Pan with Mushroom, Ham and Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g mushrooms, brown
- 200 g cooked ham
- 500 g nocchi
- 200 ml cream or cream substitute, possibly milk
- 1 large onion (s)
- 1 clove garlic
- 100 ml sherry
- 2 tablespoon parmesan, grated
- 2 teaspoons, heaped parsley, frozen, chopped
- 1 teaspoon, heaped chives, frozen, chopped
- salt and pepper
- nutmeg
- Butter for frying
Print Recipe
Pin Recipe Instructions
- Clean and cut the mushrooms, cut the ham into cubes. Finely dice the onion and garlic. Bring salted water to the boil and cook the gnocchi in it for about 15 minutes.
- Melt the butter in the pan, fry the onions and garlic until translucent. At a higher temperature, fry the ham in it and add the mushrooms. While stirring constantly, keep the heat high enough to prevent the mushrooms from watering down. Deglaze with the sherry, add the cream and bring to the boil. If the sauce gets too thick, thin it with milk if you like. Add the parsley and chives, stir in the grated parmesan and season with nutmeg, pepper and salt.
- When the gnocchi are done, serve immediately with the sauce.
- If there is no sherry available, it can be replaced with white wine if necessary. The gnocchi should be nice and soft after cooking and have visibly enlarged.
- Since this dish is very filling, the recipe should be enough for 3 - 4 people.
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