Gnocchi mushroom casserole with salami

Name: Gnocchi mushroom casserole with salami
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g white mushrooms; 250 g Oyster mushrooms; 1 medium onion; 150 g Salami in pieces or thick slices; 30 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 heaped tbsp. flour; 300 ml Vegetable broth; 150 g Whipped cream; 1 package (600 g) Gnocchi; 7-10 Tbsp grated nutmeg; 25 g frozen parsley; 75 g grated gouda cheese

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g white mushrooms
250 g Oyster mushrooms
1 medium onion
150 g Salami in pieces or thick slices
30 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 heaped tbsp. flour
300 ml Vegetable broth
150 g Whipped cream
1 package (600 g) Gnocchi
7-10 Tbsp grated nutmeg
25 g frozen parsley
75 g grated gouda cheese

Directions

1
Wash and clean the mushrooms and oyster mushrooms. Halve the mushrooms, leave the oyster mushrooms whole or cut into pieces, depending on their size. Peel and chop onion. Dice salami as well.
2
Heat the fat in a large frying pan, fry the mushrooms and onion in it while turning. Finally add salami and fry briefly. Season with salt and pepper and dust with flour. Add stock and cream, bring to the boil and simmer at low heat for 4-5 minutes.
3
Stir from time to time.
4
Place the gnocchi in plenty of boiling salted water, cook according to the instructions on the packet and drain on a sieve. Season mushroom sauce with salt, pepper and nutmeg. Fold in parsley and gnocchi and place in an ovenproof dish.
5
Sprinkle with cheese and gratinate under the preheated grill for 5-10 minutes.