Gnocchi with Cream Mushrooms
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g nocchi, from the refrierated shelf
- 250 g mushrooms, small
- 50 g tomato (s), dried, pickled in oil
- 1 tablespoon oil, from the pickled tomatoes
- 50 g ham, diced
- 200 g whipped cream
- 2 stalks basil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Put the gnocchi in plenty of boiling salted water and let simmer for 2-3 minutes, then drain.
- Clean, wash and halve the mushrooms. Drain the tomatoes and cut into small pieces.
- Heat the oil in a pan, fry the ham in it, remove. Fry the mushrooms vigorously in the frying fat, fry the gnocchi and tomatoes briefly, season. Pour in the cream, bring to the boil and reduce for about 2 minutes.
- Wash the basil, pluck the leaves off. Season the gnocchi pan to taste, sprinkle with basil and ham.
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