Summary

Ingredients

• 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)

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Instructions

1. Peel or clean the onion, parsnips, zucchini and fennel, cut into small pieces and sauté briefly in a pan for about 10 minutes.
2. Pre-cook the gnocchi according to the instructions on the packet.
3. Peel the potatoes, cut them into slices and pre-cook them for about 10 minutes.
4. 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.
5. 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.
6. 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.
7. Wash the rocket and serve the finished casserole with the rocket and herb baguette.