Gnocchi with Chanterelles and Tomatoes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chanterelles
- 300 g tomato (s)
- 1 bunch spring onion (s)
- 3 tablespoon olive oil
- 50 ml white wine
- 275 ml cream
- salt
- Pepper, colored
- Paprika powder, hot
- 1 bunch parsley
- 100 g parmesan, fresher
- 450 g nocchi, fresh pack
Print Recipe
Pin Recipe Instructions
- Wash and clean the chanterelles and drain on paper towels. Eight the tomatoes, cut the spring onions into rings. Heat the oil and fry the chanterelles in it for 2 minutes. Deglaze with white wine and cream and boil down thickly for 5 minutes without a lid. Add tomatoes and spring onions and simmer for another 2 minutes. Season to taste with salt, a little hot paprika and freshly ground colored pepper.
- Cook the gnocchi according to the instructions on the packet, drain and mix with the sauce. Sprinkle with parsley and freshly grated parmesan cheese.
- Tip: Alternatively, prepare all the ingredients as above, pour them into a flat baking dish, sprinkle thickly with grated Gouda cheese and bake in the oven for about 15 minutes.
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