Chicory casserole with gnocchi

Ingredients for 3 servings:

• 3 chicory
• 500 g leaf spinach, frozen, chopped
• 2 m.-large zucchini
• 500 g gnocchi
• 250 ml soy cream (Soy Cream Cuisine)
• 120 ml white wine
• 330 ml milk
• 50 g Parmesan, grated
• 200 g Gouda, grated
• 4 clove(s) garlic, squeezed
• 2 tsp, leveled nutmeg
• 1 handful of thyme
• 1 tsp, crushed paprika powder, sweet
• Salt
• pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

vegetarian

Wash the chicory, halve it, place it cut-side up in a baking dish, and bake it in the oven at 180°C (convection oven) for 15 minutes. In the meantime, dice the zucchini and stir together the soy cream, white wine, milk, garlic, and spices to make a sauce. Once the chicory is out of the oven, spread all the ingredients in the dish and pour the sauce evenly over it. Then scatter the cheese over it and return it to the oven for about 20 minutes, or until the cheese is golden brown. Don’t pre-cook the gnocchi; the time in the oven is plenty for them to cook through. You won’t taste the soy cream in the dish. I prefer soy cream to regular cream because it’s a bit thicker.