For the butter gnocchi, cook the gnocchi briefly – strain. Finely dice the onion. Cut the garlic into fine slices. Heat the oil in a pan and sauté the onion and garlic until translucent.
Deglaze with white wine and reduce. Add the gnocchi. Continue to fry until brown. Then add mixed vegetables (should be taken out of the freezer 30 minutes before).
Then stir in cream and butter. Heat until the vegetables are soft.
Preparation Tip:
The butter gnocchi can of course be cooked with fresh vegetables!
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