Mushroom gnocchi pan

Ingredients for 2 servings:

• 400 g gnocchi, fresh (refrigerated)
• 300 g mushrooms
• 2 carrots
• 1 onion(s)
• 2 cloves garlic
• 100 g cheese (Limburger or Romadur)
• 100 ml tomato juice
• 100 ml white wine
• some vegetable broth, instant
• salt and pepper
• Paprika powder
• some thyme

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

low-fat and aromatic

Clean and slice the mushrooms. Peel the carrots and onions and dice them into small cubes. Add all three ingredients to a hot pan without any fat (yes, it works without fat!). Sprinkle with a little vegetable stock and thyme, deglaze with a splash of white wine, and reduce to a simmer. Add the gnocchi and simmer. Season with pepper and paprika (or chili if you like). Peel the garlic and press it in. Add a little tomato juice every now and then to keep everything moist but not sticky. Cut the Romadur or Limburger cheese, including the rind, into small cubes. Remove the pan from the heat, stir in the cheese cubes, and serve immediately. Tip: Stir in some arugula and sprinkle with a few shavings of Parmesan cheese. Of course, any other vegetables can also be used.