Summary

Ingredients

• 200 g broccoli
• 200 g mushrooms
• 200 g tomato (s) (cocktail tomatoes)
• 1 onion (s)
• 2 tablespoons oil
• 250 ml vegetable stock (instant)
• 350 ml sweet cream
• Salt and pepper, freshly ground
• Garlic powder
• 750 g nocchi, from the refrierated shelf
• Basil, fresh
• 125 g parmesan, rated

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Instructions

1. Wash the broccoli, drain and cut into florets. Clean the mushrooms and wash, dry and halve the cocktail tomatoes. Peel the onion and cut into small cubes.
2. Heat the cooking oil in a roaster. Steam the onion cubes until translucent. Then add the mushrooms and broccoli florets and sauté them. Pour in the vegetable stock and cream, bring to the boil and cook covered for about 10 minutes. Season with salt, pepper and garlic. Add the tomato halves.
3. In the meantime, cook the gnocchi. Then add to the vegetables. Wash the fresh basil, pat dry and stir into the sauce. Serve sprinkled with parmesan.