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Gnocchi casserole with peas and carrots

updated

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Ingredients for 4 servings:

  • ½ liter vegetable broth
  • some oil (chili oil)
  • 1 cup crème fraîche
  • chili powder
  • salt and pepper
  • 1 garlic clove(s), chopped
  • 600 g gnocchi, fresh
  • 1 gr. can/n peas and carrots (800 g)
  • 1 can corn (Mexico Mix, 340 g)
  • 300 g mushrooms, fresh, cleaned
  • 1 piece(s) of cheese (Gouda)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Sauté the mushrooms and gnocchi in chili oil. Add the peas, carrots, and corn. Top with vegetable stock. Fold in the crème fraîche. Season to taste. Add the garlic. Transfer everything to one or more casserole dishes and grate the cheese over the top. Bake for approximately 30 minutes in an oven preheated to 180°C (top/bottom heat).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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