Ingredients
- 2 onions
- 350 g mixed mushrooms (e.g., chanterelles and brown mushrooms)
- salt, pepper
- 500 g fresh gnocchi (found in the refrigerated foods section of the supermarkt)
- 300 ml vegetable broth
- 2 tbs cider vinegar
- 1 tbs mustard
- 2 tbs olive oil
- 1 bunch radishes
- 1 red-skinned apple
- 1 bunch chives
Preparation
1. Peel and finely cut the onions, clean the mushrooms with a cloth or brush and cut into bite-sized pieces.
2. Add the onions to the pan, heat the pan on highest level up to the roasting window, switch to a low level, add the mushrooms and vigorously roast for approx. 5 minutes while stirring constantly. Season to taste with salt and pepper and remove.
3. Put the gnocchi and the broth in the pan and bring to a boil. Drain the gnocchi, collect the broth in the process.
4. Stir vinegar, mustard and olive oil with 50 ml broth, season to taste with salt and pepper.
5. Clean the radishes and cut into slices. Wash, quarter, core and cut the apple into small wedges. Mix all ingredients and let stand for approx. 30 minutes.
6. Finely cut the chives, sprinkle over the gnocchi salad and serve.
This recipe has been tested and approved by AMC.
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