Gnocchi – Kohlrabi – Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 nocchi
- 4 kohlrabi
- 200 g cooked ham
- 100 g bacon (pork belly or beef jerky)
- 3 tablespoon oil
- 1 bunch parsley, smooth
- 1 onion (s)
- 2 tablespoon butter
- 2 tablespoon flour
- 200 ml milk
- 200 ml vegetable stock
- salt and pepper
- nutmeg
- 100 g cheese (Emmentaler), rated
- Salt water
Print Recipe
Pin Recipe Instructions
- Melt the butter. Add the flour and sweat in it. Pour in the milk and stock and bring to the boil while stirring. Season with salt, pepper and nutmeg and set aside.
- Peel and dice the onion. Also dice the pork belly and sweat with the onion in the oil until translucent. Then add to the bechamel sauce and stir.
- Peel the kohlrabi and cut into bite-sized pieces. Then cook in plenty of salted water for about 10 minutes. Drain and rinse with cold water.
- Place in a baking dish and add the uncooked gnocchi. Cut the ham into strips and chop the parsley. Put both in the baking dish. Then pour the sauce over it and stir everything a little.
- Bake in a preheated oven at 200 ° C for about 30 minutes. Then sprinkle with cheese and let it melt under the grill.
- This is a self-made composition of food that I just had on hand. My boys love the casserole.
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