John Myers
Ingredients for 4 servings:
- 1 bell pepper(s)
- 1 clove(s) garlic
- 200 g cream
- 500 g tomatoes, pureed
- 200 g processed cheese
- 1 kg gnocchi
- 200 g cheese, grated, e.g. Gouda
- salt and pepper
- oregano
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Simple, vegetarian, quick, delicious
Bring salted water to a boil in a saucepan. In the meantime, thinly dice the bell peppers and chop or press the garlic. Prepare the gnocchi according to the package instructions. Briefly fry the bell peppers and garlic in a pan with a little oil. Add the cream and passata to the bell peppers and garlic. Heat briefly. Stir in the cream cheese and season to taste (salt, pepper, and oregano go well here). Bring to a boil for about 1 minute. Grease the baking dish. Layer the gnocchi alternately with about 100g of cheese in the baking dish. Pour the sauce over the top and sprinkle with the remaining 100g of cheese. Bake for about 15 minutes at 180°C (top/bottom heat). If you like, you can add a little Parmesan cheese at the end. The recipe can be modified as desired, e.g. by omitting the bell peppers or using pasta or tortellini instead of gnocchi. Also good for 2 people, as you have something left for the second day and it tastes great when reheated.
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