Gnocchi Mushroom Pan
Today we have a delicious recipe from @tinastausendschoen for you: Gnocchi Mushroom Pan made with the new Ceratal® Comfort Pan .
This is not only a real eye-catcher, but also performs exceptionally well on the stovetop. Sustainably manufactured in Germany from up to 60% recycled stainless steel, the Ceratal® combines Responsible frying with excellent non-stick properties. Free of PFAS/PTFE, this ceramic pan is a sustainable alternative. It also boasts a comfortable, high-sided body with an extra-large cooking surface, an energy-efficient Fissler CookStar® base, and is suitable for all cooktops, including induction. The Ceratal® is the perfect companion for gentle and crispy frying.
Have fun trying it out!
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| 500 g | Gnocchi (from the refrigerated section or homemade) |
| 1 small red onion, diced | |
| 2 cloves of garlic, sliced | |
| 800 g | mixed mushrooms (button mushrooms, porcini mushrooms, chanterelles, king oyster mushrooms) |
| 2 tbsp | butter |
| 2 tsp | cornstarch |
| 100 ml | Vegetable broth |
| 50 ml | dry white wine |
| 150 ml | Cream |
| Pepper & Salt | |
| 1/2 bunch | flat-leaf parsley |
Instructions
Step 1 of 3:
For the cream mushrooms, wipe the different mushrooms clean with paper towels and slice thinly. Peel and thinly slice the onion and garlic.
Step 2 of 3:
Melt butter in a large pan. Add onion and garlic and sauté for 4 minutes. Add the mushrooms and fry everything over high heat, stirring, for about 5 minutes until the mushrooms have collapsed (they should not release water). Mix starch with broth and cream and add to the mushrooms. Bring the sauce to a boil, then let it cook uncovered for approx. 5 minutes over low to medium heat.
Step 3 of 3:
Cook or fry the gnocchi according to package directions and serve with the mushrooms.
