John Myers
Ingredients for 4 servings:
- 250 g broccoli
- 250 g cauliflower
- 200 g bell pepper(s), colored, cut into strips
- 400 g gnocchi from the refrigerated section
- 30 g flour
- 30 g margarine
- 300 ml milk
- 2 tsp vegetable stock powder
- salt and pepper
- some stalks of parsley, chopped
- 200 g gratin cheese
- Fat for the mold
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
quick, easy and delicious
Wash the cauliflower and broccoli and divide both into florets. Wash the bell peppers, deseed them, and cut them into strips. Blanch the vegetables and gnocchi in lightly salted water for about 6 minutes. Then drain and let them drain. Preheat the oven to 180°C (top/bottom heat) and grease a sufficiently large casserole dish. Heat the margarine in a saucepan and stir in the flour. Mix in the milk and season everything with vegetable stock, salt, and pepper. Stir in the gratin cheese and parsley and let it melt. Transfer the vegetables to the casserole dish and pour the sauce over the vegetables. Bake everything in the preheated oven on the middle shelf for about 15 minutes.
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