John Myers
Vegetable and Gnocchi Casserole with Chicken
The perfect vegetable and gnocchi casserole with chicken recipe with a picture and simple step-by-step instructions.
- 400 g Kohlrabi fresh
- 2 Pc. Carrot
- 0,5 Pc. Zucchini fresh
- 2 Pc. Garlic cloves
- 1 Pc. Onion
- 2 tbsp Olive oil
- Sea salt fine
- Black pepper
- 400 g Cooked chicken fillet
- 200 g Creme fraiche Cheese
- 200 ml Milk
- 1 Pr Nutmeg
- 750 g Gnocchi
- 1 Bd Parsely
- 100 g Parmesan
- Wash vegetables, pat dry, peel, cut everything into small cubes. Peel garlic and onion, chop finely.
- Heat the olive oil in the pan, sauté the garlic and onion in it. Add the vegetables and fry for about 5 minutes, turning over a medium heat. Season with sea salt and pepper from the mill.
- If you haven’t already done so, cut the previously cooked and (spicy) seasoned chicken fillet into bite-sized pieces.
- Mix the crème fraîche and milk. Season with salt, pepper and a little nutmeg. Add the resulting sauce to the vegetables in the pan and bring to the boil.
- At the same time, briefly cook the gnocchi in plenty of salted water according to the instructions / information on the package, then drain and drain. Wash the parsley and shake dry, pluck the leaves off and chop. Grate the Parmesan. Switch on the grill.
- Put the gnocchi, cooked chicken, vegetable sauce, parsley and 50 g Parmesan in a baking dish, mix everything together well. Sprinkle the remaining Parmesan on top of the casserole. Grill the vegetable and gnocchi casserole for about 5 minutes under the hot oven grill until golden yellow.
- Divide the finished gratin into four portions, arrange on plates and serve.
- A crunchy mixed salad as a side dish goes really well with this casserole.
- Good luck and bon appetite.
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