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Gnocchi with whipped cream – vegetables

updated

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Ingredients for 3 servings:

  • 1 pack of gnocchi (refrigerated counter)
  • 1 bowl of mushrooms
  • 1 zucchini
  • 1 stalk(s) leek
  • 4 carrots
  • e.g. vegetable broth, instant
  • 2 cups whipped cream
  • Cheese of your choice, grated
  • nutmeg
  • little water
  • a little butter

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Clean and chop the leeks (only the white part, of course). Peel and chop the carrots. Peel and chop the zucchini. Clean and chop the mushrooms. Heat oil or butter in a pan. Add the vegetables and sauté for about 15 minutes. Add a little water. Sauté with the lid closed for about 10 minutes. Then add the 2 cups of whipped cream and season well with vegetable stock, nutmeg, and salt. Cook for about 5 minutes. Now cook the gnocchi in water according to the package instructions. Then strain and add a little butter to prevent them from sticking. Arrange on plates and sprinkle with grated cheese. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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