Italian Potato and Gnocchi Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g ham, air-dried
- 300 g cherry tomato (s)
- 40 g rocket
- 200 g cream cheese
- 1 clove garlic
- salt and pepper
- 1 package HENGLEIN potato gnocchi, (= 500 g)
- 80 g parmesan, freshly rated
Print Recipe
Pin Recipe Instructions
- 1. Cut the ham into strips. Wash tomatoes and cut in half. Wash and clean rocket, cut into small pieces and mix with cream cheese. Peel the garlic, mash it, press it and season the cream with salt and pepper.
- 2. Mix the HENGLEIN potato gnocchi, ham, tomatoes and sauce and spread in a baking dish. Sprinkle with cheese and bake in a preheated oven at 200 ° C (gas: setting 4, convection 180 ° C) for about 25-30 minutes. Serve garnished with basil if desired.
- Per serving:
- kJ / kcal: 2130/509
- EW: 22.4 g
- F: 26.1 g
- KH: 44 g
- BE: 3.5
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