Colorful Mushroom Soup with Gnocchi and Sun-Dried Tomatoes

Ingredients

• 1 stalk of leek
• 150 g Mushrooms
• 50 g sun‑dried tomatoes
• 100 g pancetta (sliced)
• 1 tbsp Olive Oil
• 1 l beef broth
• 500 g gnocchi
• Salt
• freshly ground pepper
• 2 tbsp freshly grated Parmesan
• 2 tbsp chopped chives

Instructions

1. 1.

   Wash, trim and slice the leek into rings. Clean and quarter the mushrooms. Slice the sun‑dried tomatoes into strips. Cut the pancetta into strips and briefly brown in hot oil. Add the mushrooms and cook until golden brown. Add the leek and tomatoes, then pour in the broth. Let simmer gently for about 10 minutes. Stir in the gnocchi and let it heat through for another ~5 minutes. Season with salt and pepper and ladle into bowls.

2. 2.

   Sprinkle with Parmesan and chives before serving.