Gnocchi with mushrooms and vegetables in sage cream sauce

Ingredients for 2 servings:

• 1 serving of gnocchi (recipe in the database)
• 15 sage leaves
• 200 ml cream
• 70 g Parmesan, freshly grated
• 30 g butter
• 8 cherry tomatoes
• 1 chili pepper(s), red, fresh
• 1 bell pepper(s), green
• 150 g mushrooms
• 3 cloves garlic
• 3 tbsp porcini mushrooms, dried
• 2 tbsp spice mix (mushroom spice), e.g. Truffle Dream
• salt and pepper
• 30 g olive oil
• 1 tsp flour

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Prepare gnocchi in the style of “perfect gnocchi” (here in the database: http://www.chefkoch.de/rezepte/1402471245174714/Gnocchi.html). Be careful with the quantities in the original recipe: 1 serving yielded about 60 gnocchi for me, so enough for three servings. Wash the dried porcini mushrooms and let them soak for at least 30 minutes. Melt the butter in a pan, toss the washed and patted dry sage leaves in the butter for about 1 minute until they collapse, then remove. Add the Parmesan cheese to the butter and sauté, add the cream and stir, bring to a boil briefly, thicken with the flour, bring to a boil again briefly, remove from the heat, and let cool. Finely chop the garlic cloves, dice the mushrooms and bell peppers, and also the chili. Heat olive oil in a pan and briefly fry the chili and garlic cloves. Add the diced bell peppers and mushrooms. Squeeze out the soaked porcini mushrooms, add them, and cook for at least 10 minutes. Season with mushroom seasoning, pepper, and salt. Meanwhile, bring salted water to a boil and let the gnocchi cook in the boiling salted water. When they are done, they will float to the surface. During the last five minutes of the gnocchi’s cooking time, slowly heat the cream, Parmesan, and sage sauce, but do not let it boil again. Squeeze the cold sage leaves over the sauce to incorporate the remaining sage butter into the cream sauce. Finely chop the cold sage leaves. Cut the cherry tomatoes into eighths. Remove the gnocchi from the salted water with a slotted spoon, arrange them on deep plates, add the vegetable mixture, pour about 6 tablespoons of sage-parmesan cream sauce onto each of the vegetable mixture, and sprinkle with cherry tomatoes and sage leaves.