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Ingredients (4 servings)
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800 g Rana Gnocchi
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300 g Bio-Creme-Champignons
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40 g Bio-Butter
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80 g Grana Padano
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Salz, Pfeffer, Muskatnuss
Preparation
- Clean the mushrooms thoroughly, cut into fine pieces, and freshly grate the Grana Padano.
- Melt the organic butter in a large pan and sauté the mushrooms over medium heat until lightly browned.
- Cook the gnocchi in a pot of boiling salted water until they float to the surface, reserving some of the cooking water.
- Add the gnocchi along with some cooking water and the grated cheese directly to the mushrooms, toss well until a creamy sauce forms, and season with salt, pepper, and nutmeg.
