Gnocchi – curry carrots – casserole à la Ed

Ingredients for 3 servings:

• 500 g gnocchi
• 1 kg carrot(s), cut into thin slices
• 2 onions, diced
• 150 ml vegetable stock
• 150 ml cream
• 50 g cheese, grated (e.g. Emmental)
• salt and pepper
• Paprika powder, hot
• curry powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, heat some butter in a small saucepan. Sauté the onions and carrots in it. Now add about a third of the vegetable stock to the carrots, season with spices to taste (salt, pepper, curry, paprika; curry should predominate), and sauté the carrots over medium heat with the lid on for another 5 to 10 minutes. Then add the remaining stock and cream and season again with the spices. (If the carrots are still too hard for you, you can sauté them for a while longer.) Cook the gnocchi according to the package instructions. (Do not let the gnocchi cool too much, or they will stick together quickly.) Place the gnocchi, carrots with the sauce, and cheese in a baking dish and mix everything together well. Finally, place everything in the preheated oven at 170 degrees (fan oven) for about 15 to 20 minutes (until the cheese has melted) and then serve.