Gnocchi with white bolognese

Name: Gnocchi with white bolognese
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 collar Spring onions; 50 g Parmesan (piece); 2 TABLESPOONS Oil; 500 g mixed mince; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 300 ml Milk; 200 g Whipped cream; 2-3 TABLESPOONS Capers (glass); 600 g fresh gnocchi (cooling shelf); 5 Stem(s) Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 collar Spring onions
50 g Parmesan (piece)
2 TABLESPOONS Oil
500 g mixed mince
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Flour
300 ml Milk
200 g Whipped cream
2-3 TABLESPOONS Capers (glass)
600 g fresh gnocchi (cooling shelf)
5 Stem(s) Parsley

Directions

1
Clean, wash and cut the spring onions into rings. Grate parmesan.
2
Heat 1 tablespoon of oil in a frying pan. Fry the minced meat until crumbly. Season with salt and pepper. Add spring onions and fry for about 5 minutes. Dust with flour and sauté briefly. Deglaze with milk and cream, bring to the boil.
3
Add the capers and simmer for about 5 minutes. Stir in half the parmesan and season the sauce with salt and pepper.
4
Heat 1 tablespoon of oil in a second pan. Fry the gnocchi for about 5 minutes until golden brown. In the meantime wash parsley, shake dry and chop finely. Mix with the remaining parmesan and serve.