Gnocchi – Pot

Ingredients for 8 servings:

• 400 g broccoli
• 400 g mushrooms, small, white or brown
• 400 g tomato(s) (cocktail tomatoes)
• 1 onion(s)
• 3 tbsp oil
• 500 ml vegetable stock
• 600 ml whipped cream
• Salt
• Pepper, freshly ground
• garlic powder
• 1 ½ kg gnocchi, fresh (refrigerated)
• 2 bowls of fresh basil
• 250 g cheese, grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

vegetarian

Remove the leaves from the broccoli. Wash, drain, and divide into florets. Trim the mushrooms, wipe them with kitchen paper, rinse them if necessary, and drain them. Wash the cherry tomatoes, dry them, and halve them, removing any stem ends. Peel the onion and dice them finely. Heat cooking oil in a roasting pan. Fry the diced onion until translucent. Add the mushrooms and broccoli florets and fry them. Pour in the vegetable stock and cream. Bring to a boil, cover, and simmer for about 10 minutes. Season with salt, pepper, and garlic. Add the tomato halves. Bring water with salt to a boil in a large pot. Add the gnocchi and let it simmer for about 5-10 minutes. When the gnocchi float to the surface, remove them with a slotted spoon, add them to the vegetable pot, and carefully stir in. Rinse the basil and pat dry. Pluck the leaves from the stems and stir in. Serve the gnocchi dish sprinkled with Parmesan cheese. Tip: I personally use fresh garlic and prefer to grate the Parmesan cheese and add it directly to the plate along with the basil before serving.