Roasted Pesto-Gnocchi with Champignons


New weeks bring new beginnings. This time the week brings the beginning of a new semester, which means a lot of time spent at the lecture halls and only short lunch breaks, that make you think “Will I actually be able to eat something nice in this short time?” Yes, you will! And you don’t even have to go to the bakery or the canteen, you can prepare it all by yourself 🙂 Time for a new “Quick meals for Students” – dish!

Basically the only thing you have to buy freshly is the mushrooms. I always have onions, garlic and sun-dried tomatoes at home. Ok, maybe you need to buy some gnocchi, but they will stay fresh for quite a long time, so you can just as well store them, for I-am-even-too-busy-to-buy-groceries kind of times 😉 On your way home: just grab that box of mushrooms in your closest supermarket, and here is your lunch/dinner…

Ingredients (serves 1):

150 g Gnocchi
2 tsp green pesto
5 mushrooms
1/2 tbsp sun-dried tomatoes
1/4 small onion
1/2 clove of garlic, pressed
60 g Feta cubes
1 tbsp creme fraîche
Salt, Pepper

Chop the onion, clean and cut the mushrooms into small pieces. Heat up olive oil in a sauce pan and add the onions. Fry the onions until translucent, then add the mushrooms. When the mushrooms start to lose water, season them with salt and pepper. Add garlic and sun-dried tomatoes. Melt some butter and olive oil in another pan and fry the gnocchi (don’t take too much grease in the beginning, rather add a little more later if the gnocchi stick to the pan). When the gnocchi are hot and start to get some color, stir under a tsp of pesto. Mix the feta cubes and the creme fraîche to the mushrooms and serve together with the gnocchi.


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