Zucchini, Gnocchi and Pepper Casserole

Summary

Ingredients

• 2 zucchini
• 2 shallot (s)
• salt and pepper
• Garlic, finely chopped
• Spice Mix (Chimichurri)
• 400 g nocchi
• 0.5 ½ bunch parsley
• 3 red pepper (s)
• 4 spring onions, cut into small rolls
• 0.5 teaspoon ½ spice mixture (Magic Dust)
• 2 dashes Worcester sauce
• Clarified butter
• Sunflower oil
• Rose wine

Print Recipe Pin Recipe

Instructions

1. Cut off the ends of the zucchini and peel lightly. Using a grater or a food processor, grate the zucchini into strips. Heat the clarified butter in the pan, fry the zucchini, peel the shallots and add them cut lengthways. Salt the fried mixture and season with pepper, 1 teaspoon garlic and 1 teaspoon chimichurri. Extinguish with a little rosé wine. The vegetables should be creamy.
2. Heat the clarified butter in the pan and fry the gnocchi. Add 1 teaspoon of finely chopped garlic cloves and chopped parsley leaves. Season to taste with salt and pepper. Finally extinguish with rosé wine and allow the liquid to evaporate. The gnocchi are ready as soon as they have completely absorbed the liquid.
3. Core the peppers, cut into thin strips and then fry in oil, season with salt and add 1 teaspoon of garlic. Finally, fry the spring onions, pepper everything and add 1 teaspoon chimichurri and 1/2 teaspoon magic dust as well as two good dashes of Worcester sauce.
4. To gratinate, fill a round baking dish and first arrange the zucchini in the middle, then arrange the gnocchi and peppers in a circle and sprinkle everything with grated Parmesan cheese. Bake at 160 ° C for 20 minutes.
5. Serving suggestion: here with T-bone steak cooked in rosemary olive oil (recipe in the database)