Gnocchi – Pan with Vegetables in Tomato Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g nocchi
- 1 bell pepper (s), (red or yellow)
- 1 bunch spring onion (s)
- 2 cloves garlic)
- 500 g mushrooms
- 1 can tomato (s), chunky (400g)
- 3 teaspoons stock, granulated
- 2 tablespoons oil or margarine
- 250 ml water
- 200 ml cream
- 0.5 teaspoon ½ sugar
- Herbs (depending on taste e.g. 0.5-1 bunch parsley)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the gnocchi in salted water until they are firm to the bite, drain and set aside.
- Cut the mushrooms into slices, chop the garlic, dice the paprika, chop the spring onions and fry everything in oil or margarine for 5-8 minutes.
- Then add the tomato pieces and bring to the boil briefly. Add grained water, cream and broth.
- Let the whole simmer for about 10 minutes without the lid.
- Season to taste with herbs, sugar, salt and pepper, and season with broth if necessary.
- Finally fold in the gnocchi and let everything simmer again for a few minutes.
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