Gnocchi in rosemary butter

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Cook the gnocchi in boiling salt water for two minutes. Drain and let drain well. Clean the mushrooms with a brush and cut into slices. Fry the mushrooms briefly in two tablespoons of fat. Season with salt and pepper. Remove from the pan. Pluck rosemary needles from the stems.

2. 2

   Melt the remaining fat in the pan. Brown the rosemary needles in it. Add the gnocchi and champinons and toss in. Season if necessary. Arrange on a plate. Peel off the cheese with a peeler and sprinkle over the gnocchi

Nutrition Facts

KCAL
520 kcal

CARBS
72 g

FATS
19 g

PROTEINS
12 g