4 cheese gnocchi

Ingredients for 4 servings:

• 600 g gnocchi, fresh (refrigerated counter)
• 70 g Parmesan, grated
• 70 g mountain cheese, grated
• 70 g cheese (Appenzeller or Gruyère), grated
• 70 g cheese (medium-aged Gouda), grated
• 250 g cherry tomatoes, halved
• 3 onions, diced
• 80 g cream
• 100 g milk
• 1 tbsp vegetable broth (soup seasoning, homemade) or instant vegetable broth
• 40 g pine nuts
• ½ tsp oregano
• ½ tsp marjoram or thyme
• Fresh basil, chopped
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Vegetarian main course with tomatoes and basil

Mix the cheeses. Roast the pine nuts in a pan without fat, then remove. Briefly sauté the onions in this pan. Stir in the cream, milk, spices, and vegetable stock. Mix the gnocchi and cherry tomatoes with the milk and onion mixture and 2/3 of the cheese in a baking dish. Carefully stir in the tomatoes and basil. Season with pepper again and sprinkle with the remaining cheese. Bake in a preheated oven at 200°C (top/bottom heat) for about 30 minutes. Alternatively, bake for about 15 minutes in a hot oven at 160°C (convection oven) with the microwave switched on (360 watts), followed by a 2-minute grill (medium heat). Sprinkle with the pine nuts before serving.