Leek-curry gnocchi

Ingredients for 2 servings:

• 400 g gnocchi, from the refrigerated section
• 1 bunch of spring onions
• 1 onion(s)
• 1 clove(s) garlic
• Cream, or half cream, half milk
• pepper
• Salt
• Broth, granulated
• 1 tsp curry powder
• Chives, cut into rolls
• possibly Tabasco
• Butter, for frying
• 1 jar white wine

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Gnocchi with a twist!

Add a little butter to the pan, add the gnocchi, and fry over medium heat. Once the gnocchi are lightly browned and cooked through, transfer to a plate. Sauté the finely chopped onion until translucent, add the spring onion rings, sauté briefly, and add the chopped garlic to the pan. Deglaze with white wine and reduce slightly. Season with stock, salt, and pepper. Add the cream and curry powder and simmer until the sauce is nice and creamy, then stir in the gnocchi and bring back to a boil briefly. If you like it a bit spicier, add a few drops of Tabasco. Sprinkle with chives. Tip: The sauce also tastes great with rice and roasted turkey strips.