The queen of all pasta sauces: Gnocchi with mushroom Bolognese
gg Mushroom mix (dried)
Ingredients · Servings 2
- 10 g mushroom mix
- 1 carrot
- 1 clove of garlic
- 300 g brown mushroom
- 4 Kill
- 1 tbsp tomato paste
- 100 ml dry red wine
- 1 Dose Tomato
- 300 ml vegetable broth
- Salt
- Pfeffer
- 0.5 tsp chili flakes
- 500 g Gnocchi
- 50 g Parmesan
- some basil
Method · 25 min
- Finely grind the dried mushrooms in a food processor. Peel the carrot and garlic, roughly dice them, and finely chop them in the food processor. Clean the button mushrooms and chop them finely as well.
- Heat 2 tablespoons of oil in a large frying pan. Sauté the mushrooms over high heat for about 3 minutes, until the liquid has evaporated. Add 2 tablespoons of oil and the carrot mixture, and sauté. Stir in the tomato paste. Pour in the wine and let it simmer for 1 minute.
- Add the canned tomatoes and broth. Season with salt, pepper, chili, and ground mushrooms. Simmer uncovered over medium heat for about 10 minutes.
- Cook the gnocchi according to package directions, drain, mix with the sauce and season to taste. Arrange on plates, sprinkled with Parmesan cheese, pepper and basil, and serve.
Can of tomatoes (chopped, 400 g)
gg Gnocchi (ready-made, refrigerated section)
gg Parmesan (freshly grated)
