Gnocchi pan with meatballs and vegetables

Ingredients for 4 servings:

• 1 pack of gnocchi, from the refrigerated section
• 250 g minced meat, mixed
• 1 handful of mushrooms, sliced
• 2 carrots
• 2 spring onions
• 12 cocktail tomatoes
• 1 m.-sized onion(s)
• ¼ bell pepper(s)
• 300 ml milk
• 125 ml Cremefine
• 1 tsp, heaped vegetable stock powder
• 50 g Parmesan, freshly grated
• 2 garlic cloves, squeezed
• salt and pepper
• Paprika powder, sweet
• 3 tbsp breadcrumbs
• 1 egg(s)
• some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with creamy sauce

First, clean and peel the carrots, spring onions, and onion. Then thinly slice the carrots and spring onions. Dice the bell peppers and onion. Quarter the tomatoes and fry all the vegetables with the mushrooms and crushed garlic in a generous splash of olive oil in a pan. Sprinkle the vegetable stock over the sautéed vegetables and deglaze with the milk and crème fraîche. Stir in the grated Parmesan cheese and let the sauce simmer for another 5 minutes on low heat. Then set aside. Mix the minced meat with the breadcrumbs, egg, salt, pepper, and paprika, seasoning to taste if desired. Form the minced meat into walnut-sized balls and fry them all over in a little olive oil. When the meatballs are done, add them to the pan with the vegetables and fold them into the sauce. Now just fry the fresh gnocchi in a little olive oil until crispy and golden brown. Divide between plates, top with vegetables, meatballs and sauce and enjoy while still hot.