John Myers
Ingredients for 4 servings:
- 500 g gnocchi, fresh or from the refrigerator
- 200 g crème fraîche
- 100 ml cream
- 2 m.-sized onion(s)
- 400 g mushrooms, variety of your choice, e.g. champignons
- 1 head of broccoli
- 2 m.-sized carrot(s), as desired
- some salt
- some pepper
- Broth for the gnocchi
- 200 g cooked ham, for non-vegetarians
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Wash and trim the broccoli, cut it into florets, and cook in plenty of salted water until al dente. Sauté the mushrooms in a pan, add the crème fraîche, and mix with the cream (you may want to add a little broth from the gnocchi later). Cook the gnocchi in the broth until they float to the top (about 2-3 minutes), remove from the pan, and then sauté with the cooked ham in a second pan for about 5 minutes. Add the finely diced onions and continue to sauté until translucent. Add the gnocchi mixture to the mushrooms and stir well. The broccoli florets can be mixed in or arranged separately on the plate (don’t forget to season with salt and pepper). Season the dish well and serve hot. Serve with fresh cucumber slices; season lightly with salt and pepper, along with a little dill for garnish. We had some pasta left over from lunch, so we simply reheated it for this dish. So it also tastes good with pasta, and definitely with potato dumplings. If you like it, I’d also add chopped carrots. It would add a little more color to the dish.
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