Gnocchi Mushroom Pan
Today we have a delicious recipe from @tinastausendschoen for you: gnocchi mushroom pan from the new Ceratal® Comfort pan.
Not only is it a real eye-catcher, it also performs brilliantly on the stove. Gently simmer. Or turn up the heat when you want it crispy. Your choice with our Ceratal® Collection. The ceramic coating — made without PFAS/PTFE — lets ingredients glide effortlessly. Less scrubbing, more simmering. At home in your kitchen. Reliable on every stovetop. The CookStar® base distributes the heat evenly, right to the edge.
Have fun trying it out!
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| 500 g | gnocchi (from the chilled section or homemade) |
| 1 | small red onion, diced |
| 2 | garlic cloves, sliced |
| 800 g | mixed mushrooms (button mushrooms, porcini, chanterelles, king oyster mushrooms) |
| 2 tbsp. | butter |
| 2 TL | cornstarch |
| 100 ml | vegetable stock |
| 50 ml | dry white wine |
| 150 ml | cream |
| pepper & salt | |
| 1/2 bunch | flat-leaf parsley |
Instructions
Step 1 of 3:
For the creamy mushrooms, gently wipe the different mushrooms clean with kitchen paper and cut them into thin slices. Peel the onion and garlic and cut them into thin slices.
Step 2 of 3:
Melt the butter in a large Frying Pan. Add the onion and garlic and sweat for 4 min. Add the mushrooms and fry everything over high heat, stirring, for about 5 min. until the mushrooms have collapsed (they should not release any water). Mix the starch with the stock and cream and add to the mushrooms. Bring the sauce to the boil, then cook uncovered for about 5 min. over low to medium heat.
Step 3 of 3:
Cook or fry the gnocchi according to the package instructions and serve with the mushrooms.
