Mushroom – Gnocchi – Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g nocchi, fresh (coolin shelf)
- 300 g mushrooms
- 2 carrot (s)
- 1 onion (s)
- 2 cloves garlic
- 100 g cheese (Limburer or Romadur)
- 100 ml tomato juice
- 100 ml white wine
- some vegetable stock, instant
- salt and pepper
- Paprika powder
- some thyme
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms and cut them in slices. Peel the carrots and onions and cut into small cubes. Put all three ingredients in a hot pan without fat (yes, it works without fat!). Sprinkle some vegetable stock and thyme on top, deglaze with a dash of white wine and let it boil down. Add the gnocchi and let simmer. Salt with pepper and paprika powder (who also likes to season with chilli). Peel and squeeze the garlic. If necessary, always pour in some tomato juice so that everything stays nice and juicy, but does not float.
- Cut the Romadur or Limburger with the rind into small cubes. Remove the pan from the heat, fold in the cheese cubes and serve immediately.
- Tip: add a little rocket and sprinkle a few parmesan slices over it.
- Of course, any other vegetables can also be processed.
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