in Italy

Gnocchi – Vegetable – Casserole

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Ingredients for 4 servings:

  • 2 small onions
  • 300 g zucchini
  • 1 bell pepper(s)
  • 1 tsp mixed Italian herbs
  • 500 g gnocchi
  • Fat, for the shape
  • 150 ml cream
  • 225 ml milk
  • 1 tbsp sauce thickener (light)
  • Salt and pepper, black
  • 75 g cheese, grated Emmental

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the onions, halve them, and slice them into rings. Wash the zucchini and peppers. Halve the zucchini, remove the seeds with a teaspoon or a melon baller, and cut into slices. Trim the peppers and slice them into strips. Mix the gnocchi and vegetables with the Italian herbs and place everything in a greased baking dish. Combine the cream and milk in a mixing bowl and whisk in the sauce thickener. Season with salt and pepper and pour over the gnocchi and vegetable mixture. Sprinkle with Emmental cheese and bake in a preheated oven at 200°C (gas mark 3/fan: 175°C) for 30-40 minutes, until the surface is lightly browned.

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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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