Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 ml vegetable stock
- 200 g herbal cream cheese
- 3 tablespoon herbs, frozen (8 herb mixture)
- 500 g nocchi
- 800 g canned peas and carrots
- 150 g cheese, rated
- salt and pepper
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C fan-assisted air.
- Heat the vegetable stock in a saucepan, stir in the herb cream cheese and let it melt, do not boil. Stir 3 tablespoon mixed herbs into the sauce, season with salt, pepper and lemon juice.
- Halve the canned gnocchi and carrots or cut into slices, because it is simply nicer in the casserole. Put the gnocchi and vegetables in a baking dish. Pour the sauce over it and sprinkle everything with the cheese.
- Bake the casserole in the hot oven for about 30 minutes until the cheese is golden brown.
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