Gnocchi – Pot

Ingredients for 8 servings:

• 400 g broccoli
• 400 g mushrooms, small
• 400 g cherry tomatoes
• 1 onion(s)
• 3 tbsp oil
• 500 ml vegetable stock
• 3 cups of cream
• 1 ½ kg gnocchi, fresh from the refrigerated section
• 1 pot of basil
• 250 g Parmesan, freshly grated
• salt and pepper
• garlic powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove the leaves from the broccoli, wash, drain, and divide into florets. Trim the mushrooms. Wash, drain, and halve the tomatoes. Peel and dice the onion. Heat the oil in a pan, sauté the diced onion until translucent, add the mushrooms and broccoli, and sauté. Add the vegetable stock and cream, cover, and simmer for about 10 minutes. Season with salt, pepper, and garlic. Then add the tomato halves. In a separate pot, bring about 3 liters of salted water to a boil, add the gnocchi, and after 5-10 minutes, remove with a ladle and add to the vegetable pot. Stir in the torn, washed basil leaves and serve with Parmesan cheese sprinkled on top.