Gnocchi Casserole Alla Naffin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 800 g nocchi, from the coolin shelf
- 1 red pepper (s)
- 1 bunch spring onion (s)
- 1 clove (s) garlic, chopped
- 1 scoop mozzarella, approx. 25 g
- 100 g Gouda cheese, rated
- 800 g tomatoes, chunky, corresponds to 2 cans
- 300 g cream cheese
- salt and pepper
- some vegetable stock powder
- basil
- oregano
- 2 teaspoons olive oil for frying
Print Recipe
Pin Recipe Instructions
- Cook the gnocchi according to the instructions on the packet and drain. Then put the gnocchi in a large baking dish.
- Wash, core and dice the peppers, wash the spring onions and cut into rings. Peel and finely chop the clove of garlic. Heat the olive oil in a high pan and briefly fry the garlic. Add the vegetables and sauté a little. Stir in the chunky tomatoes and cream cheese and simmer a little. Season the sauce with salt, pepper, vegetable stock and herbs.
- Spread the sauce evenly over the gnocchi. Cut the mozzarella into slices and spread on the casserole. Scatter the gouda on top.
- Bake the casserole in a hot oven at 180 ° C for about 15 to 20 minutes, depending on the desired tan.
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