Gnocchi in cream sauce with fresh herbs

Ingredients for 2 servings:

• 1 pack of gnocchi from the refrigerated section
• some onion(s), white
• 2 cloves garlic
• 250 g bacon (belly bacon)
• 300 g mushrooms (e.g. champignons)
• 250 g cream
• 2 tbsp beef broth or vegetable broth, instant
• salt and pepper
• 2 tbsp brandy
• 8 cocktail tomatoes
• 1 bunch of parsley
• 1 bunch of chives
• 1 spring onion(s)

Instructions

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

very quick to prepare and absolutely delicious

Finely dice the onion and the bacon slightly more coarsely, press the garlic or chop it very finely. Clean and slice the mushrooms, clean and eighth the tomatoes, and clean and finely chop the parsley, chives, and spring onions. Heat the oil in a deep pan or large pot. Fry the onions, garlic, and bacon over medium heat for 2-3 minutes. Add the mushrooms and fry for a further 5 minutes. Pour in the cream and bring to a boil. Meanwhile, bring the water to a boil, add the stock cube, and cook the gnocchi according to the package instructions. Season the cream sauce with salt and pepper, and add the brandy. Season to taste with stock. Drain the cooked gnocchi, add them to the cream sauce, and let them simmer over low heat for 2-3 minutes. Serve the gnocchi on two plates and garnish with herbs and tomatoes (amount to taste).