Gnocchi with beef and mushrooms in white wine cream sauce

Ingredients for 2 servings:

• 1 pack of gnocchi from the refrigerated section
• 400 g mushrooms, brown and/or king oyster mushrooms
• 400 g beef (fillet or rump steak)
• 1 onion(s)
• 2 stalk(s) spring onion(s)
• 2 small garlic cloves
• 1 handful of basil
• 1 tbsp butter
• 125 ml white wine
• 200 ml cream
• salt and pepper
• nutmeg
• Parmesan, freshly grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Clean and quarter the mushrooms and king oyster mushrooms. Cut the beef into bite-sized strips. Peel and finely dice the onions and garlic, and sauté in a pan with butter until translucent. Add the mushrooms and fry. Do the same with the beef. Meanwhile, bring a pot of salted water to a boil and cook the gnocchi according to the instructions. Deglaze the beef and mushroom pan with the white wine, bring to a boil, and reduce the liquid for about 5 minutes. Add the cream. Roughly chop a handful of basil, finely slice the spring onions, and stir into the sauce. Season to taste and serve with the gnocchi. Sprinkle with Parmesan cheese to serve.