Potato and Gnocchi Gratin with Parsnips and Fennel

5 from 4 votes
Prep Time 30 mins
Cook Time 30 mins
Rest Time 5 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine European
Servings4 people


  • 1 small onion (s)
  • 300 g parsnip (s)
  • 250 g zucchini
  • 300 g fennel
  • 500 g nocchi
  • 250 g potato (s)
  • 400 ml coconut milk
  • 2 egg (s)
  • 1 teaspoon, heaped vegetable stock powder
  • salt and pepper
  • thyme
  • basil
  • 150 g cheese
  • some rocket
  • 1 baguette (s) (herb baguette)


  • Peel or clean the onion, parsnips, zucchini and fennel, cut into small pieces and sauté briefly in a pan for about 10 minutes.
  • Pre-cook the gnocchi according to the instructions on the packet.
  • Peel the potatoes, cut them into slices and pre-cook them for about 10 minutes.
  • Whisk the coconut milk and eggs in a saucepan. Heat briefly and stir in the vegetable stock powder, salt, pepper and the remaining spices. After stewing the vegetables in the sauce, add them to the saucepan and stir.
  • Drain the potatoes and gnocchi and spread them in a baking dish. Pour the vegetable sauce over and add a little salt. Finally, spread the cheese over it.
  • Bake the casserole for about 20 to 30 minutes in a hot oven at 175 ° C top / bottom heat until the cheese is golden brown. Also bake the herb baguette.
  • Wash the rocket and serve the finished casserole with the rocket and herb baguette.
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