Summary

Ingredients

• 0.5 ½ bunch parsley, gatte
• 1 onion (s)
• 1 clove garlic
• 750 g mushrooms
• 3 tablespoon clarified butter
• 1 tablespoon lemon juice
• 4 tablespoon white wine, dry
• 125 g cream
• salt and pepper
• 750 g nocchi
• 1 teaspoon stock, grained

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Instructions

1. Wash the parsley, shake dry and finely chop the leaves. Peel and finely chop the onions and garlic. Grate the mushrooms and cut into slices.
2. Heat 1 tablespoon clarified butter in a saucepan, sweat the onion and garlic until translucent. Add the mushrooms and sauté. Add the lemon juice, white wine and cream. Bring everything to a boil and cook over medium heat for about 7 minutes.
3. Season with salt and pepper. Now heat the remaining clarified butter in the pan and fry the gnocchi over medium heat until golden brown. Arrange on the plates, pour the sauce over them and sprinkle with parsley.