Oven gnocchi with fixed bolognese

Name: Oven gnocchi with fixed bolognese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar Spring onions; 250 g Mushrooms; 50 g Parmesan (piece); 3 TABLESPOONS Olive oil; 600 g fresh gnocchi (cooling shelf); 500 g mixed mince; 7-10 Tbsp salt and pepper; 1 jar (200 g) Pesto rosso (from dried tomatoes); 100 g Whipped cream

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar Spring onions
250 g Mushrooms
50 g Parmesan (piece)
3 TABLESPOONS Olive oil
600 g fresh gnocchi (cooling shelf)
500 g mixed mince
7-10 Tbsp salt and pepper
1 jar (200 g) Pesto rosso (from dried tomatoes)
100 g Whipped cream

Directions

1
Clean, wash and cut the spring onions into rings. Clean, wash and halve or slice the mushrooms. Grate parmesan.
2
Preheat oven (electric cooker: 225°C/circulating air: 200°C/gas: see manufacturer). Heat 2 tablespoons of oil in a large pan. Fry the uncooked gnocchi for 3-4 minutes, turning them until golden brown.
3
Heat 1 tablespoon of oil in the frying fat. Fry the minced meat in it until crumbly. Fry spring onions and mushrooms. Season with salt and pepper. Stir in pesto and cream and bring to the boil. Fold in gnocchi and season again.
4
Pour everything into an ovenproof dish and sprinkle with Parmesan cheese. Cook in a hot oven for 6-8 minutes.