Gnocchi with tomato and cream sauce and courgettes recipe
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Add together
3 servings 2 tbsp olive oil 2 pcs of onions chopped garlic 3-4 cloves 500 g of chicken 200 g of our mushrooms 250 g peeled tomatoes 100 g of cheese 1 pc. 200 ml of 12% cream 500 g g gnocchi salt pepper ground basil pesto spices Formaggio by Antonino (ingredients: tomatoes, onion, basil, garlic, paprika, thyme, oregano, peppercorns, pepper, p
Recipe preparation steps
1 Finely chop the onions and garlic, the chicken and the courgette. Heat 1-2 tablespoons of olive oil in a frying pan, add the onion and stir until golden brown. Add the garlic and it will bloom nicely. Be careful not to burn the garlic! 2 When the onion and garlic are nicely browned, add the chicken noodles. Wait until the meat has firmed up and add the mushrooms with love, the tomatoes and all the juices from the can. If there is too much love and juice, add a little lukewarm water. Stir and cook until the mushrooms are soft. Meanwhile, in a saucepan, bring the water to the boil for the gnocchi. 3 Add the courgettes to the pan. Put the courgettes last, as they give off a lot of water and soften quickly. 4 When the water in the pot comes to the boil, add the gnocchi and wait until they rise to the surface. 5 Sprinkle the grated cheese over the mixture in the pan and stir. Wait for the cheese to melt and pour the cream over everything. Stir thoroughly, season with spices and cook for a few more minutes. 6 Drain the gnocchi, return the sausages to the pot and pour in the prepared pan mixture.
