Gnocchi with chanterelles and tomatoes

Ingredients for 4 servings:

• 400 g chanterelles
• 300 g tomatoes
• 1 bunch of spring onions
• 3 tbsp olive oil
• 50 ml white wine
• 275 ml cream
• Salt
• Pepper, colorful
• Paprika powder, hot
• 1 bunch of parsley
• 100 g Parmesan, fresh
• 450 g gnocchi, fresh pack

Instructions

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

Wash and trim the chanterelles, and let them drain on kitchen paper. Cut the tomatoes into eighths and the spring onions into rings. Heat the oil and fry the chanterelles for 2 minutes. Deglaze with white wine and cream and simmer uncovered for 5 minutes until thickened. Add the tomatoes and spring onions and simmer for another 2 minutes. Season with salt, a little hot paprika, and freshly ground mixed pepper. Cook the gnocchi according to the package instructions, drain, and toss with the sauce. Sprinkle with parsley and freshly grated Parmesan cheese. Tip: Alternatively, prepare all ingredients as above, transfer to a shallow baking dish, sprinkle thickly with grated Gouda, and bake in the oven for about 15 minutes.