Vegetable ragout

Ingredients For 4 servings
Gnocchi: • 600g floury potatoes
• Salt
• 10 stems of parsley
• 1 egg
• 200 g flour 30 g butter

Vegetable ragout: • 300 g bunched carrots
• 150 g red pepper
• 100 g small brown mushrooms
• 150g Broccoli
• 100g snow peas
• 30g butter
• 20g flour
• 500ml vegetable stock
• 150 ml white wine
• 200 ml cream
• Salt white pepper, nutmeg

Time: 1 h 50 min. Cooking time

Preparation
1. Boil the potato and parsley gnocchi potatoes with peel in boiling salted water. Drain potatoes, place them on a baking sheet and bake in preheated oven at 120 degrees (gas 1, fan 100 ° C) for steam stripping and dry well on the 2nd shelf from the bottom in 15-20 minutes. Pluck parsley leaves and very finely chop. Hot potatoes and peel them by a potato ricer (alternatively through a fine colander) into a large bowl or onto the work surface and press delete. Egg, 1 pinch of salt, good 3/4 of the flour and parsley and quickly knead with your hands until all ingredients have been well connected. The remaining flour just admit when it is really necessary, i.e. if the dough should be moist and sticky. This depends on the potatoes.

2. Dough on floured surface to about 2 cm high square shape and cut into 2 cm wide strips. The strip into a roll and cut into 2cm cubes. Give gnocchi portions in plenty of boiling salted water and boil shortly. Reduce the heat immediately and let the gnocchi cook only low heat. As soon as they rise to the surface (about 3 minutes), let another 2-3 minutes. Then remove with a slotted spoon, place in a large colander and drain well.

3. Wash the carrots and peel, halve carrot thicker along. Paprika clean, cut in half, remove seeds and cut into 2-3 cm pieces. Cleaning mushrooms. Broccoli brush and cut into 3-4 cm large florets. Mange tout brush. Heat butter in a pan, sprinkle with 20g flour and stir with a whisk until smooth. Vegetable stock and white wine while stirring, pour in cream and season with salt, pepper and nutmeg. Let cook for 5 minutes over medium heat. Then add the carrots and cook over low heat 20 minutes. After 10 minutes, peppers, mushrooms and broccoli, after 15 minutes the mange tout admit.

4. Fry gnocchi in the hot butter in a nonstick skillet over high heat in 3-4 minutes turning golden brown. Season with salt and serve with the sauce on plates.

Nutritional information per serving: 560 kcal
• 13 g protein
• 30 g fat
• 56 g carbohydrates