Gnocchi with gnocchi sauce and roasted mushrooms
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ingredients
100 g Niva cheese 1 crucible white yoghurt 1/2 can mushrooms 1 cup broccoli 6 pcs cherry tomatoes 1 tbsp olive oil 1 packet potato gnocchi (about 500g) 1 bunch fresh chives for garnish
progress
This recipe is basically my invention, although I bet a lot of people have actually made it before me. Still, I hope you enjoy my recipe and love it as much as I do, because for me this dish is a symphony orchestra of flavours 🙂
1. Soak the broccoli in warm water for a while, rinse it and put it in a pot to cook until soft (the water should not completely cover the broccoli). 2. Crumble the Niva into a saucepan and let it melt over medium heat, add the yoghurt (if you find that the Niva is still stiff and in one ball even with the heat of the stove, don’t despair, it will dissolve nicely when you add the yoghurt), let it boil gently over low heat, stirring constantly so that no lumps remain in the sauce. Then add the finely chopped broccoli to the sauce (you don’t need to cook the broccoli in the sauce, so just add it after removing it from the stove). 3. Meanwhile, boil the water for the gnocchi and cook them according to the instructions on the package. 4. Drain the mushrooms and cut them into smaller pieces. Put some oil in a frying pan and when it seems hot enough, add the mushrooms and fry them well until dark (you can also use bacon or both instead of mushrooms). 5. Scoop the cooked gnocchi onto plates. Pour the niveau sauce over them, top with halved cherry tomatoes, which complement the salty niveau sauce perfectly, add the sautéed mushrooms and finally garnish with chopped fresh chives. 6. BON APPETIT!!!
