John Myers
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Pointed Cabbage and Gnocchi Gratin
The perfect pointed cabbage and gnocchi gratin recipe with a picture and simple step-by-step instructions.
for the pointed cabbage
- 500 g Pointed cabbage cut into 1 cm strips
- 50 g Ham cubes
- 1 thicker Diced onion
- 500 g Homemade gnocchi or from the cooling shelf
- Oil and butter for frying
for the sauce
- 1 tbsp Butter
- 1 tbsp Flour
- 1 Finely diced onion or shallot
- 50 g Ger. Cheese, or who likes blue cheese
- 250 ml Milk
also :
- Salt, pepper (here Tellicherry pepper), nutmeg
- 50 g Cheese to be gratinated
- Heat the oil in a large pan. Leave out the ham cubes a little, add the onions and let them become translucent. Add the pointed cabbage and fry for about 5 minutes, until everything has got a little color. Season with salt and pepper. Transfer to a greased baking dish.
- Preheat the oven to 180 – 200 ° convection
- Now melt the butter in the pan and fry the gnocchis in it.
- Prepare the cheese sauce at the same time. To do this, melt the butter in a small saucepan and let the onions become translucent. Add flour and sweat. Deglaze with the milk. Season to taste with salt, pepper and nutmeg. Now put the cheese in the bechamel sauce and melt in it.
- When the gnocchis are ready, add them to the baking dish and mix everything well. Pour the sauce over them. Spread the grated cheese on top and then bake in the oven for 20 minutes.
- If you want meat to go with it, meatballs, bratwurst or pan-fried foods are suitable. Also fried fish.
- It was delicious. Good Appetite.
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