Schnitzel and Gnocchi Pan with Fresh Mushrooms
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g schnitzel meat
- 500 g nocchi from the refrierated shelf
- 250 g mushrooms, brown
- 200 g cocktail tomatoes
- 1 bunch spring onion (s)
- 2 onions)
- 75 g bacon, possibly
- 400 ml cream
- 200 ml vegetable stock
- some clarified butter for frying
- 1 tablespoon flour
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the mushrooms into small pieces. Halve the cocktail tomatoes and cut the onions into small cubes. Cut the spring onions into rings. Put 1/4 of the cut spring onions aside.
- Cut the schnitzel into strips. Depending on how thick the schnitzel is, you can knock it a little beforehand.
- First, heat the clarified butter in a pan and fry the gnocchi until golden.
- So that the gnocchi don`t get mushy, take them out of the pan. Add a little clarified butter and fry the schnitzel strips in it.
- When the schnitzel strips are well browned, add the mushrooms and fry them too. Then add the onion and the bacon and fry briefly. Then dust everything with 1 - 2 tablespoons of flour and sauté briefly.
- Deglaze everything with the vegetable stock, add the cream and simmer briefly. As soon as the sauce starts to simmer, add the tomatoes and 3/4 of the spring onion and simmer for a good 10-15 minutes, until the sauce starts to get creamier. Then season with salt and pepper.
- When the desired consistency of the sauce is reached, add the gnocchi again. Sprinkle with the remaining spring onions and serve.
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