Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g nocchi
- 2 tablespoon olive oil
- 1 clove garlic
- 1 red pepper (s)
- 500 g tomato (s), passed
- 200 g cream cheese
- salt and pepper
- 1 scoop mozzarella
- 100 g parmesan cheese
- oregano
- some broth, grains
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Cook the gnocchi according to the instructions on the packet.
- Clean the pepper and puree in a food processor. Peel off the garlic clove, press and fry in a little olive oil. Add the paprika puree and fry briefly. Add the tomatoes, then stir in the cream cheese and bring to the boil. Season to taste with salt, pepper, oregano and broth.
- Grease a baking dish and spread the gnocchi in it, pour the sauce over it. Cut the mozzarella into slices, grate the parmesan and spread both on top.
- Baked in a preheated oven at 180 ° C for about 15 minutes. Serve immediately.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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