Summary

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

1. 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.
2. Cut the schnitzel into strips. Depending on how thick the schnitzel is, you can knock it a little beforehand.
3. First, heat the clarified butter in a pan and fry the gnocchi until golden.
4. 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.
5. 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.
6. 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.
7. When the desired consistency of the sauce is reached, add the gnocchi again. Sprinkle with the remaining spring onions and serve.