Gnocchi with Beef and Mushrooms in Creamy White Wine Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pack gnocchi from the refrigerated shelf
- 400 g mushrooms, brown and / or kin oyster mushrooms
- 400 g beef (fillet or hip steak)
- 1 onion (s)
- 2 spring onion (s)
- 2 small cloves garlic
- 1 handful basil
- 1 tablespoon butter
- 125 ml white wine
- 200 ml cream
- salt and pepper
- nutmeg
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Clean and quarter the mushrooms and king oyster mushrooms. Cut the beef into bite-sized strips.
- Peel the onions and garlic, dice finely and sweat in a pan with butter until translucent. Add the mushrooms and fry. Do the same with the beef.
- In the meantime, bring a saucepan of water and salt to the boil and cook the gnocchi according to the instructions.
- Deglaze the beef and mushroom pan with the white wine, bring to the boil and reduce the liquid for about 5 minutes. Add the cream. Roughly chop a handful of basil, cut the spring onions into fine rolls and stir into the sauce. Season with the spices and serve with the gnocchi. Serve sprinkled with the parmesan.
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