Zucchini mushroom ragout

Name: Zucchini mushroom ragout
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Courgette; 400 g small mushrooms; 1 ( approx. 80 g ) Onion; 2 packages (400 g each) Gnocchi (fresh potato dumplings); 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 150 g Bacon; 4 Stem(s) Thyme; 1/4 l Vegetable broth (instant); 1 Garlic clove; 200 g Schmand

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Courgette
400 g small mushrooms
1 ( approx. 80 g ) Onion
2 packages (400 g each) Gnocchi (fresh potato dumplings)
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
150 g Bacon
4 Stem(s) Thyme
1/4 l Vegetable broth (instant)
1 Garlic clove
200 g Schmand

Directions

1
Wash the zucchini and cut into strips. Clean, clean and halve the mushrooms. Peel and chop onion. Leave gnocchi to stand in boiling salted water for 1 minute, pour into a sieve, drain. Heat 1 tablespoon of oil in a pan.
2
Fry the gnocchi for about 10 minutes while turning. Season to taste with salt, pepper and nutmeg. Cut bacon into strips. Heat 1 tablespoon of oil in a frying pan. Fry the bacon in it until crispy, take it out. Add the onion, zucchini and mushrooms to the cooking fat and fry for approx. 5 minutes while turning. Wash the thyme, dab dry, pluck the leaves from the stalks. Deglaze vegetables with stock, season with salt and pepper. Peel garlic and press it into the pan with a garlic press. Add thyme.
3
Add the onion, zucchini and mushrooms to the cooking fat and fry for approx. 5 minutes while turning. Wash the thyme, dab dry, pluck the leaves from the stalks. Deglaze vegetables with stock, season with salt and pepper. Peel garlic and press it into the pan with a garlic press. Add thyme. Stir in sour cream. Arrange ragout with the gnocchi on plates, spread bacon over the vegetables