Summary

Ingredients

• 500 g nocchi, fresh or from the freezer
• 200 g crème fraîche
• 100 ml cream
• 2 medium onion (s)
• 400 g mushrooms, variety as desired, e.. mushrooms
• 1 head broccoli
• 2 medium carrot (s), to taste
• a bit salt
• some pepper
• Broth for the gnocchi
• 200 g cooked ham, for non-veetarians

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Instructions

1. Wash and clean the broccoli, cut into florets and cook until firm to the bite in enough salted water.
2. Fry the mushrooms well in a pan, add the crème fraîche and mix with the cream (add some gnocchis broth later). Boil the gnocchi until they float (approx. 2-3 minutes) in the broth, remove them and then fry them with the ham in a second pan for approx. 5 minutes and add the onions cut into small cubes and continue to fry until they are translucent . Add the gnocchi mixture to the mushrooms and stir everything well. The broccoli florets can be mixed in or served separately on the plate (don`t forget to add salt and pepper).
3. Season well and serve hot.
4. Fresh cucumber slices also taste good, lightly salt and pepper with a little dill as a decoration.
5. We still had pasta from lunch, which was simply warmed up with this dish. So it also tastes good with pasta and certainly also with potato noodles. If you like it, I would also chop carrots in with it. It would add a little more color to the food.