Gnocchi with tomato mushroom sauce indispensable wonderful and delicious vegetarian dish that you whip up in onder’n half hour on the table. Easy, sozusagen and tasty. The perfect food vir’n meat-free day, it is quick to go.
There’s a lot of 30-minutes dishes, if you are ready, either not quite as nice, or much longer than I thought.
Not so with this crispy fried Gnocchi with tomatoes nicht irresistible mushroom tomato cream sauce with Parmesan cheese and cherry.
The Gnocchi I use are from the cooling rack and already pre-cooked. It spaar’n lot of time, because you don’t have to cook and they taste wonderful.
You get this fresh, pre-cooked Gnocchi in any supermarket in the refrigerator section. Keep chilled, usually oor’n month long, so you demgemäß well om’n some portions ofâ stock can buy.
How to prepare Gnocchi from the refrigerated section?
The preparation is very simple. You fry the Gnocchi op’n low temperature only for 5 to 6 minutes, until they begin to Golden on. I voeg’n pinch of salt and finished the delicious Gnocchi is.
If you want the Gnocchi prefer the classic, soft, give you only about 2 minutes in boiling water, lightly salted water until they float to the surface. Then you need to take out with a ladle, and you are the Server-ready.
You can demgemäß kook’n sauce, which enhanced the taste of the Gnocchi.
Tip: If you cook the Gnocchi, you can demgemäß directly nichtthe mushroom sauce and some cooking together. You must have the strength not to eat, because the potatoes, from which the Gnocchi are, for the most part, give very thickness of the sauce.
Nicht recipe, you can use both types of preparation.
Preparation of the mushroom cream sauce
Now the delicious mushroom sauce and is just as sozusagen to prepare and easy to miss.
First of all, you have to clean the mushrooms and cut them nichtthin, approximately 3 to 4 mm thick slices.
Then you verhit’n pan, there’s a little Oil and fry the mushrooms until they kry’n bit color. It takes about 5 minutes. I have always voeg’n pinch of salt, which is not susceptible to the fungi, the water.
Now, the onions and the cherry tomatoes added. Once the onions are translucent, add the tomato paste to the pan and fry it vir’n short time.
At the end of the white wine come in, and as soon as it is reduced, add the cream, fruit sauce and grated Parmesan cheese.
That’s all it welches, because now you have to wait, until the sauce is reduced and ready for the delicious mushroom cream sauce with tomatoes.
Tip: For example, if you the cream and the vegetable broth of the mushrooms, you should start to fry the Gnocchi. Then both are in about the same time 🙂
Mushroom sauce without alcohol, to prepare
I know from experience that even children eat this tasty dish very much because Gnocchi is fun, and the mushroom cream sauce welches super tasty.
When children eat, you should let the white wine. You can then just use more cream or vegetable stock, or white wine and grape juice substitute.
I find, however, that the mushroom sauce demgemäß taste with more cream very large, and it is exactly how I do it, if children eat 🙂
The specified Cooking times by the way, indispensable average value. It is completely normal, as it gaan’n little faster of’n little more, because when the preparations are finished faster than the other.
So, and now I wish you lots of fun cooking and a very good appetite!
When you my recipe for Gnocchi with tomato mushroom has a creamy sauce, you might demgemäß like my recipe for One Pot Pasta with minced meat and mushrooms (Click!) 🙂
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Gnocchi with tomato mushroom sauce
Gnocchi with tomato mushroom sauce’s a great vegetarian dish that is cooked in under 30 minutes and the meat lovers, super good taste.
Calories: 420 kcal
For the mushroom cream sauce
- 250 g White Mushrooms
- 12 Cherry tomatoes Halved
- 1 Medium-Size Onion
- 1 Garlic clove Printed
- 100 ml White wine If children eat it, please leave.
- 200 ml Cream
- 200 ml Vegetable soup
- 1 EL Tomato paste
- 1 EL Cornstarch In the water and the binder dissolved or lighter sauce
- 2 EL Parmesan cheese Rub.
- 1 TL Salt
- ½ TL Black Pepper
- 1 TL Lemon juice
- 1 TL Sugar
For the Gnocchi
- 1 Pack Of Gnocchi of the cooling rack
- 50 g Butter For Frying
- 1 Pinch Salt
- Oil For Frying
- 3 Styles Of Parsley Chopped for Garnish
The mushrooms clean and cut nichtthin, approximately 3 to 4 mm thick slices.
Peel the onion, halve and finely dice.
The clove of garlic press.
Wash the parsley, dry it and then chop.
For the mushroom cream sauce
A pan op’n high heat and add 2 TABLESPOONS of the Oil add the mushrooms and sauté.
Note: The mushrooms will lose nogal’n many of the water and started only then to tan.
When the mushrooms have taken color, the chopped onion, garlic and half cherry tomatoes in the pan and cook 1 to 2 minutes fry.
When the onions are glassy, add the tomato paste to the pan and cook for 1 Minute, fry, so that the acid lost.
Now the white wine, bring to a boil and let reduce until the liquid is almost boiled away.
Now the cream and the vegetable broth add, bring to a boil and let it reduce.
The corn starch dissolve nichtlittle water and Spoon in the sauce.
Sphäre good stir and while on low heat and let simmer tot’n creamy consistency is reached.
Tip: if the sauce is too thick, voeg’n little water to dilute the sauce.
For the Gnocchi
Butter nichtfrying pan melt and cook the Gnocchi in.
At low heat of the Gnocchi, fry until they start to Golden brown. Turn it oor’n few times.
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