John Myers
Gnocchi Casserole with Cheese Fondue
The perfect gnocchi casserole with cheese fondue recipe with a picture and simple step-by-step instructions.
- 500 g Gnocchi
- 500 g Minced meat
- 250 g Mushrooms
- 1 Onion
- 3 Garlic cloves
- 1 Zucchini
- 1 Red Bell pepper
- 1 a cup Brunch hot peppers
- 1 package Cheese fondue
- 200 g Grated Emmental
- Salt
- Pepper
- Paprika powder
- Oregano
- Thyme
- Peel the onions and garlic cloves and dice them finely, sauté in the oil until translucent, add the minced meat and fry until crumbly, season with salt, pepper, parika powder, oregano and thyme, clean the zucchini and paprika, cut into cubes and cook in the minced meat. Stir in the pizza tomatoes and the curds, clean the mushrooms, cut into slices and bring to the boil
- Cook the gnocchi in salted water according to the package instructions, drain, mix with the minced vegetable mixture and place in a baking dish.
- Sprinkle everything with the Emmental, pour the cheese fondue over it and bake in a preheated oven at 220 ° C for approx. 20-30 minutes until golden brown.
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