John Myers
Broccoli – Tomato – Gnocchi Casserole
The perfect broccoli – tomato – gnocchi casserole recipe with a picture and simple step-by-step instructions.
- 250 g Fresh broccoli
- 100 g Date tomatoes
- Salt
- 200 g Gnocchi
- 1 El Butter
- 1 tbsp Flour
- 125 ml Milk
- 50 ml Cream
- Pepper from the grinder
- 1 tbsp Coriander powder
- 60 g Grated Emmental
- Wash the broccoli and cut into florets. Wash the tomatoes, cut off the stem. Halve tomatoes. Broccoli in lightly salted water for about 6 minutes. Blanch the gnocchi. Boil the gnocchi in lightly salted water until they rise to the surface. Drain and drain both. Preheat the oven to 180 degrees (fan oven 160 degrees). Heat the butter in a saucepan and stir in the flour. Add the milk and cream, stir well, season with salt, pepper and coriander. Bring to the boil while stirring. Stir in half of the cheese and let it melt. Put the gnocchi in a baking dish, spread the broccoli and tomatoes over it, pour the sauce over it, and bake everything in the oven on the middle rack for about 15 minutes. After 10 minutes, spread the rest of the cheese over it and Bake lightly. Serve hot.
Facebook Comments