Schnitzel-Gnocchi pan with fresh mushrooms

Ingredients for 5 servings:

• 500 g schnitzel meat
• 500 g gnocchi from the refrigerated section
• 250 g mushrooms, brown
• 200 g cocktail tomatoes
• 1 bunch of spring onions
• 2 onions
• 75 g bacon, if desired
• 400 ml cream
• 200 ml vegetable stock
• some clarified butter for frying
• 1 tbsp flour
• some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Finely chop the mushrooms. Halve the cherry tomatoes and dice the onions. Slice the spring onions into rings. Set aside 1/4 of the sliced ​​spring onions. Cut the schnitzel meat into strips. Depending on how thick the schnitzel is, you can also pound it a little beforehand. First, heat the clarified butter in a pan and fry the gnocchi until golden brown. To prevent the gnocchi from becoming mushy, remove them from the pan. Add a little more clarified butter and fry the schnitzel strips. When the schnitzel strips are well browned, add the mushrooms and fry them too. Then add the onion and bacon and fry briefly. Then dust everything with 1-2 tablespoons of flour and sweat briefly. Deglaze everything with the vegetable stock, add the cream and let it simmer briefly. Once the sauce begins to simmer, add the tomatoes and 3/4 of the spring onions and simmer for 10-15 minutes, until the sauce begins to thicken. Season with salt and pepper to taste. When the sauce reaches your desired consistency, add the gnocchi back in. Sprinkle with the remaining spring onions and serve.