20-minute gnocchi with Kabanossi and crunchy knobbi

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
3 3
This dish doesn't look like it's going to be ready in 20 minutes. But it is! If you are in the mood for an uncomplicated gnocchi dish with cream sauce, this is the place to be.
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 800 g Gnocchi (cooling shelf)
  • 7-10 Tbsp salt, pepper
  • 75 g Arugula
  • 4 Garlic cloves
  • 175 g Kabanossi
  • 500 g cherry tomatoes
  • 3 TABLESPOONS Olive oil
  • 1 TEASPOON Vegetable broth (instant)
  • 125 g Mascarpone
  • 50 g Parmesan (piece)

Directions

  1. 1

    Bring 3-4 l salt water (1 teaspoon salt per litre) to the boil and cook the gnocchi in it according to the instructions on the packet.

  2. 2

    Wash and drain the arugula. Peel the garlic and cut into slices with Kabanossi. Wash the tomatoes. Fry garlic in hot oil until crisp, remove. Fry sausage in garlic oil, finally fry tomatoes briefly. Season with salt and pepper. Stir in 200 ml water, stock and mascarpone and heat up.

  3. 3

    Fold in the drained gnocchi and rocket, season to taste. Slice the cheese on top and sprinkle with garlic.

Nutrition Facts

KCAL
750 kcal
CARBS
66 g
FATS
39 g
PROTEINS
26 g