Gnocchi with white bolognese

Name: Gnocchi with white bolognese
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 collar Spring onions; 1 clove of garlic; 1-2 TABLESPOONS Olive oil; 500 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 400 ml Milk; 100 g Whipped cream; 50 g Parmesan cheese; 1 glass (106 ml) Capers; 1 TEASPOON Butter; 500 g fresh gnocchi (cooling shelf); 3 Stem(s) Parsley to garnish

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 collar Spring onions
1 clove of garlic
1-2 TABLESPOONS Olive oil
500 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Flour
400 ml Milk
100 g Whipped cream
50 g Parmesan cheese
1 glass (106 ml) Capers
1 TEASPOON Butter
500 g fresh gnocchi (cooling shelf)
3 Stem(s) Parsley to garnish

Directions

1
Clean and wash spring onions and cut them into rings of about 1.5 cm width, except for one. Peel garlic and cut into fine cubes. Heat the oil in a pan and fry the minced meat until crumbly. Season with salt and pepper.
2
Add spring onions and garlic and fry for another 5 minutes while turning. Dust with flour and sauté briefly. Deglaze with milk and cream, bring to the boil and simmer for about 5 minutes. Grate parmesan, add half of the capers and parmesan to the sauce, season with salt and pepper
3
Heat the butter in a pan and fry the gnocchi for about 5 minutes until golden brown. Wash parsley, shake dry and chop, cut remaining spring onion into fine rings. Arrange the gnocchi with the sauce on plates and garnish with remaining capers, parmesan, parsley and spring onion rings