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Vegetarian gnocchi, pumpkin and leek casserole

updated

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Ingredients for 2 servings:

  • 2 onions, chopped
  • some oil for frying
  • 1 garlic clove(s), chopped
  • 2 tbsp tomato paste
  • 250 ml vegetable stock
  • 1 stalk(s) leek, cut into rings
  • 500 g Hokkaido pumpkin(s), cut into cubes
  • some salt and pepper
  • some nutmeg
  • some chili powder
  • 200 g crème fraîche
  • 500 g gnocchi
  • 2 balls of mozzarella

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Sauté the onions in a pan in a little oil, add the garlic. Add the tomato paste and fry briefly. Pour in the vegetable stock and simmer with the sliced ​​leek for 5 minutes. Add the diced pumpkin. Season with salt, pepper, nutmeg, and chili powder. Cover and simmer for about 5 minutes. Then add the crème fraîche and gnocchi and mix everything well. Transfer to a baking dish. Slice the mozzarella and spread on top. Bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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