John Myers
Ingredients for 4 servings:
- 600 g gnocchi, from the refrigerated section
- 1 jar chanterelles, drained weight 200 g
- 500 g frozen mixed vegetables (cauliflower, broccoli and carrots
- 100 g ham, diced
- 100 g processed cheese, with herbs
- 125 g cheese (Emmental), grated
- 40 g butter
- 1 large onion(s)
- 1 liter vegetable broth
- 1 egg(s)
- salt and pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Cook the vegetables in 1 liter of vegetable stock for about 10 minutes until al dente. Drain, reserving the stock. Fry the gnocchi in about 20g of butter for about 8 minutes until golden brown. Fry the drained chanterelles, the half-sliced onion, and diced ham in about 20g of butter. Mix everything together and place in a casserole dish. Dissolve the herb cream cheese in 1/4 liter of hot vegetable stock and mix with the egg. Pour over the mixture in the casserole dish and sprinkle with the grated Emmental cheese. Bake in the oven at 200°C for 10 minutes.
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