Zucchini, gnocchi and pepper casserole

Ingredients for 2 servings:

• 2 zucchinis
• 2 shallots
• salt and pepper
• Garlic, finely chopped
• Spice mix (Chimichurri)
• 400 g gnocchi
• ½ bunch parsley
• 3 red bell peppers
• 4 spring onions, in rolls
• ½ tsp spice mix (Magic Dust)
• 2 shots of Worcestershire sauce
• Clarified butter
• Sunflower oil
• Rose wine

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

served with a T-bone steak cooked in rosemary olive oil

Trim the ends of the zucchini and peel them lightly. Using a grater or a food processor, grate the zucchini into strips. Heat the clarified butter in a pan, sauté the zucchini, peel the shallots, and add them, sliced ​​lengthwise. Season the sautéed mixture with salt and pepper, 1 teaspoon of garlic, and 1 teaspoon of chimichurri. Deglaze with a little rosé wine. The vegetables should be creamy. Heat the clarified butter in a pan and sauté the gnocchi. Add 1 teaspoon of finely chopped garlic cloves and chopped parsley leaves. Season with salt and pepper. Finally, deglaze with rosé wine and let the liquid evaporate. The gnocchi are ready once they have completely absorbed the liquid. Deseed the bell peppers, cut them into thin strips, and then sauté them in oil, adding salt and 1 teaspoon of garlic. Finally, sauté the spring onions, season with pepper, and add 1 teaspoon of chimichurri, 1/2 teaspoon of Magic Dust, and two generous dashes of Worcestershire sauce. To bake, fill a round casserole dish. First, arrange the zucchini in the center, then arrange the gnocchi and peppers in a circle around it, and sprinkle everything with grated Parmesan cheese. Bake at 160°C for 20 minutes. Serving suggestion: This one is served with T-bone steak cooked in rosemary olive oil (recipe in the database).